Novel calpastatin (CAST) alleles

ABSTRACT

Disclosed herein are novel alleles characterized by polymorphisms in the CAST gene. The alleles may be used to genetically type animals. In a preferred embodiment, the alleles may be used as markers for animal meat quality and/or growth. Methods for identifying such markers, and methods of screening animals to determine those more likely to produce desired meat quality and/or growth and preferably selecting those animals for future breeding purposes are also disclosed.

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims benefit under 35 U.S.C. § 119(e) of provisional application 60/347,209 filed Jan. 9, 2002.

GRANT REFERENCE

[0002] This invention was supported at least in part by USDA/CREES contract number 2001-31200-06019 (IAHAEES project number IOW03600). The United States government may have certain rights in this invention.

FIELD OF THE INVENTION

[0003] This invention relates generally to the detection of genetic differences among animals. More particularly, the invention relates to genetic markers that are indicative of heritable phenotypes associated with improved growth, meat quality and other such economic traits in animals. Methods and compositions for use of these markers in genotyping of animals and selection are also disclosed as well as novel sequences.

BACKGROUND OF THE INVENTION

[0004] Genetic differences exist among individual animals as well as among breeds which can be exploited by breeding techniques to achieve animals with desirable characteristics. For example, Chinese breeds are known for reaching puberty at an early age and for their large litter size, while American breeds are known for their greater growth rates and leanness. However, heritability for desired traits is often low, and standard breeding methods which select individuals based upon phenotypic variations do not take fully into account genetic variability or complex gene interactions which exist.

[0005] Restriction fragment length polymorphism (RFLP) analysis has been used by several groups to study pig DNA. Jung et al., Theor. Appl. Genet., 77:271-274 (1989), incorporated herein by reference, discloses the use of RFLP techniques to show genetic variability between two pig breeds. Polymorphism was demonstrated for swine leukocyte antigen (SLA) Class I genes in these breeds. Hoganson et al., Abstract for Annual Meeting of Midwestern Section of the American Society of Animal Science, Mar. 26-28, 1990, incorporated herein by reference, reports on the polymorphism of swine major histocompatibility complex (MHC) genes for Chinese pigs, also demonstrated by RFLP analysis. Jung et al., Theor. Appl. Genet., 77:271-274 (1989), incorporated herein by reference, reports on RFLP analysis of SLA Class I genes in certain boars. The authors state that the results suggest that there may be an association between swine SLA/MHC Class I genes and production and performance traits. They further state that the use of SLA Class I restriction fragments, as genetic markers, may have potential in the future for improving pig growth performance.

[0006] The ability to follow a specific favorable genetic allele involves a novel and lengthy process of the identification of a DNA molecular marker for a major effect gene. The marker may be linked to a single gene with a major effect or linked to a number of genes with additive effects. DNA markers have several advantages; segregation is easy to measure and is unambiguous, and DNA markers are co-dominant, i.e., heterozygous and homozygous animals can be distinctively identified. Once a marker system is established selection decisions could be made very easily, since DNA markers can be assayed any time after a tissue or blood sample can be collected from the individual infant animal, or even an embryo.

[0007] The use of genetic differences in receptor genes has become a valuable marker system for selection. For example, U.S. Pat. Nos. 5,550,024 and 5,374,526 issued to Rothschild et al. disclose a polymorphism in the pig estrogen receptor gene which is associated with larger litter size, the disclosure of which is incorporated herein by reference. U.S. Pat. No. 5,935,784 discloses polymorphic markers in the pig prolactin receptor gene which are associated with larger litter size and overall reproductive efficiency.

[0008] The quality of raw pig meat is influenced by a large number of genetic and non-genetic factors. The latter include farm, transport, slaughter and processing conditions. Meat scientists have performed a substantial amount of research on these factors, which has led to considerable quality improvement. Part of the research has also been dedicated to the genetic background of the animals, and several studies have revealed the importance of genetic factors. This has made the industry aware that selective breeding of animals and the use of gene technology can play an important role in enhancing pork quality.

[0009] Information at DNA level can help to fix a specific major gene, but it can also assist the selection of a quantitative trait for which we already select. Molecular information in addition to phenotypic data can increase the accuracy of selection and therefore the selection response. The size of the extra response in such a Marker Assisted Selection (MAS) program has been considered by many workers from a theoretical point of view. In general terms, MAS is more beneficial for traits with a low heritability and which are expensive to measure phenotypically. Although traits such as meat quality and/or growth are not typically considered in this way there are still significant advantages for the use of markers for these traits. For example, Meuwissen and Goddard considered the impact of MAS for different types of traits. The biggest impacts were for traits such as meat quality, where the trait is measured after slaughter and an additional response of up to 64% could be achieved with the incorporation of marker information. This figure was relatively small, 8%, for growth traits, that can be measured on the live animal. However, once the association has been demonstrated this marker information can be used before the animals are tested or selected phenotypically (see below) and in this situation a response of up to 38% was predicted.

[0010] Indeed, the best approach to genetically improve economic traits is to find relevant DNA-markers directly in the population under selection. Phenotypic measurements can be performed continuously on some animals from the, nucleus populations of breeding organizations. Since a full assessment of most of these traits can only be done after slaughter, the data must be collected on culled animals and cannot be obtained on potential breeding animals.

[0011] This phenotypic data is collected in order to enable the detection of relevant DNA markers, and to validate markers identified using experimental populations or to test candidate genes. Significant markers or genes can then be included directly in the selection process. An advantage of the molecular information is that we can obtain it already at very young age of the breeding animal, which means that animals can be preselected based on DNA markers before the growing performance test is completed. This is a great advantage for the overall testing and selection system.

[0012] It can be seen from the foregoing that a need exists for identification of markers which may be used to improve economically beneficial characteristics in animals by identifying and selecting animals with the improved characteristics at the genetic level.

[0013] An object of the present invention is to provide genetic markers based on or within the calpastatin (CAST) gene which are indicative of favorable economic characteristics such as meat quality and/or growth.

[0014] Another object of the invention is to provide an assay for determining the presence of these genetic markers.

[0015] A further object of the invention is to provide a method of evaluating animals that increases accuracy of selection and breeding methods for the desired traits.

[0016] Yet another object of the invention is to provide a PCR amplification test which will greatly expedite the determination of presence of the markers.

[0017] Additional objects and advantages of the invention will be set forth in part in the description that follows, and in part will be obvious from the description, or may be learned by the practice of the invention. The objects and advantages of the invention will be attained by means of the instrumentality's and combinations particularly pointed out in the appended claims.

SUMMARY OF THE INVENTION

[0018] This invention relates to the discovery of alternate forms of the calpastatin or CAST gene which are useful to genetically type animals. The may be used for following lineages in breeding, or in a preferred embodiment the novel gene forms may be used as genetic markers associated with phenotypic differences which may be selected for or against. In an even more preferred embodiement the phenotypic differences are meat quality and growth traits. To the extent that this gene is conserved among species and animals, and it is expected that the different alleles disclosed herein will also correlate with variability in this gene in other economic or meat-producing animals such as bovine, sheep, chicken, etc.

[0019] To achieve the objects and in accordance with the purpose of the invention, as embodied and broadly described herein, the present invention provides the discovery of alternate genotypes which provide a method for genetically typing animals, preferrably for screening animals to determine those more likely to possess favorable meat quality and/or growth traits or to select against pigs which have alleles indicating less favorable growth and/or meat quality traits. As used herein “favorable growth or meat quality trait” means a significant improvement (increase or decrease) in one of many measurable meat quality or growth traits above the mean of a given population, so that this information can be used in breeding to achieve a uniform population which is optimized for meat quality and/or growth, this may include an increase in some traits or a decrease in others depending on the desired characteristics. These factors for meat quality which may be considered include but are not limited to the following:

[0020] Loin Minolta Lightness (L*): The range of 43-47 units (from darker to lighter color) is acceptable, but L* of 43 is better; i.e., has higher economic value, in general in this range (this may be dependent upon market, for example in Japan darker pork is preferred).

[0021] Loin Japanese Color Score (JCS): The range of 2.5-5.0 units (from lighter to darker color) is acceptable, but JCS of 3-4 is better.

[0022] Loin Marbling (level of intramuscular fat): Generally, higher marbling is better as it is associated with improved meat eating quality characteristics.

[0023] Loin pH: (ultimate meat acidity measured 24 hours post-mortem; this attribute is the single most important trait of pork quality); —The range of 5.50-5-80 is desirable, but 5.80 is better as it positively influences the color and (low) purge of the meat.

[0024] Ham Minolta lightness (L*) The range of 43-52 units is acceptable, but lower (43) is better.

[0025] Ham pHu: higher; i.e., 5.80, is better.

[0026] Drip loss or purge: the range of 1%-3% is acceptable, but lower is better.

[0027] These measures of meat quality are examples of those generally accepted by those of skill in the art. For a review of meat quality traits the following may be consulted: Sosnicki, A. A., E. R. Wilson, E. B. Sheiss, A. deVries, 1998 “Is there a cost effective way to produce high quality pork?”, Reciprocal Meat Conference Proceedings, Vol. 51.

[0028] Growth can be measured by any of a number of standard means such as average daily gain, weight at slaughter, etc.

[0029] Thus, the present invention provides a method for screening pigs to identify those more likely to produce favorable meat quality and/or growth, and/or those less likely to produce favorable meat quality and/or growth to optimize breeding and selection techniques for the best meat quality and/or growth.

[0030] Methods for assaying for these traits generally comprises the steps 1) obtaining a biological sample from a pig; and 2) analyzing the genomic DNA or protein obtained in 1) to determine which CAST allele(s) is/are present. Also included herein are haplotype data which allows for a series of polymorphisms in the CAST gene to be combined in a selection or identification protocol to maximize the benefits of each of these markers.

[0031] Since several of the polymorphisms involve changes in amino acid composition of the CAST protein, assay methods may even involve ascertaining the amino acid composition of the CAST protein. Methods for this type or purification and analysis typically involve isolation of the protein through means including fluorescence tagging with antibodies, separation and purification of the protein (i.e. through reverse phase HPLC system), and use of an automated protein sequencer to identify the amino acid sequence present. Protocols for this assay are standard and known in the art and are disclosed in Ausubel et. al.(eds.), Short Protocols in Molecular Biology Fourth ed. John Wiley and Sons 1999.

[0032] In a preferred embodiment a genetic sample is analyzed. Briefly, a sample of genetic material is obtained from an animal, and the sample is analyzed to determine the presence or absence of a polymorphism in the CAST gene that is correlated with improved meat quality and/or growth or both traits depending on the gene form.

[0033] As is well known to those of skill in the art, a variety of techniques may be utilized when comparing nucleic acid molecules for sequence differences. These include by way of example, restriction fragment length polymorphism analysis, heteroduplex analysis, single strand conformation polymorphism analysis, denaturing gradient electrophoresis and temperature gradient electrophoresis.

[0034] In a preferred embodiment the polymorphism is a restriction fragment length polymorphism and the assay comprises identifying the CAST gene from isolated genetic material; exposing the gene to a restriction enzyme that yields restriction fragments of the gene of varying length; separating the restriction fragments to form a restriction pattern, such as by electrophoresis or HPLC separation; and comparing the resulting restriction fragment pattern from a CAST gene that is either known to have or not to have the desired marker. If an animal tests positive for the markers, such animal can be considered for inclusion in the breeding program. If the animal does not test positive for the marker genotype the animal can be culled from the group and otherwise used. Use of haplotype data can also be incorporated with the screening for multiple alleles for different aspects of meat quality and/or growth.

[0035] In a most preferred embodiment the gene is isolated by the use of primers and DNA polymerase to amplify a specific region of the gene which contains the polymorphism. Next the amplified region is digested with a restriction enzyme and fragments are again separated. Visualization of the RFLP pattern is by simple staining of the fragments, or by labeling the primers or the nucleoside triphosphates used in amplification.

[0036] In another embodiment, the invention comprises a method for identifying a genetic marker for meat quality and/or growth in a particular population. Male and female animals of the same breed or breed cross or similar genetic lineage is bred, and meat quality and/or growth produced by each pig is determined. A polymorphism in the CAST gene of each pig is identified and associated with the meat quality and/or growth. Preferably, RFLP analysis is used to determine the polymorphism.

[0037] In another embodiment, the invention comprises a method for identifying a genetic marker for meat quality and/or growth in any particular economic animal other than a pig. Based upon the highly conserved nature of this gene among different animals and the location of the polymorphisms within these highly conserved regions, is it expected that with no more than routine testing as described herein this marker can be applied to different animal species to select for meat quality and/or growth based on the teachings herein. Male and female animals of the same breed or breed cross or similar genetic lineage are bred, and the meat quality and/or growth produced by each animal is determined and correlated. For other animals in which sequences are available a BLAST comparison of sequences may be used to ascertain whether the particular allele is analogous to the one disclosed herein. The analogous polymorphism will be present in other animals and in other closely related genes. The term “analogous polymorphism” shall be a polymorphism which is the same as any of those disclosed herein as determined by BLAST comparisons.

[0038] The following terms are used to describe the sequence relationships between two or more nucleic acids or polynucleotides: (a) “reference sequence”, (b) “comparison window”, (c) “sequence identity”, (d) “percentage of sequence identity”, and (e) “substantial identity”.

[0039] (a) As used herein, “reference sequence” is a defined sequence used as a basis for sequence comparison. In this case the Reference CAST sequence. A reference sequence may be a subset or the entirety of a specified sequence; for example, as a segment of a full-length cDNA or gene sequence, or the complete cDNA or gene sequence.

[0040] (b) As used herein, “comparison window” includes reference to a contiguous and specified segment of a polynucleotide sequence, wherein the polynucleotide sequence may be compared to a reference sequence and wherein the portion of the polynucleotide sequence in the comparison window may comprise additions or deletions (i.e., gaps) compared to the reference sequence (which does not comprise additions or deletions) for optimal alignment of the two sequences. Generally, the comparison window is at least 20 contiguous nucleotides in length, and optionally can be 30, 40, 50, 100, or longer. Those of skill in the art understand that to avoid a high similarity to a reference sequence due to inclusion of gaps in the polynucleotide sequence, a gap penalty is typically introduced and is subtracted from the number of matches.

[0041] I Methods of alignment of sequences for comparison are well-known in the art. Optimal alignment of sequences for comparison may be conducted by the local homology algorithm of Smith and Waterman, Adv. Appl. Math. 2:482 (1981); by the homology alignment algorithm of Needleman and Wunsch, J. Mol. Biol. 48:443 (1970); by the search for similarity method of Pearson and Lipman, Proc. Natl. Acad. Sci. 85:2444 (1988); by computerized implementations of these algorithms, including, but not limited to: CLUSTAL in the PC/Gene program by Intelligenetics, Mountain View, Calif.; GAP, BESTFIT, BLAST, FASTA, and TFASTA in the Wisconsin Genetics Software Package, Genetics Computer Group (GCG), 575 Science Dr., Madison, Wis., USA; the CLUSTAL program is well described by Higgins and Sharp, Gene 73:237-244 (1988); Higgins and Sharp, CABIOS 5:151-153 (1989); Corpet, et al., Nucleic Acids Research 16:10881-90 (1988); Huang, et al., Computer Applications in the Biosciences 8:155-65 (1992), and Pearson, et al., Methods in Molecular Biology 24:307-331 (1994). The BLAST family of programs which can be used for database similarity searches includes: BLASTN for nucleotide query sequences against nucleotide database sequences; BLASTX for nucleotide query sequences against protein database sequences; BLASTP for protein query sequences against protein database sequences; TBLASTN for protein query sequences against nucleotide database sequences; and TBLASTX for nucleotide query sequences against nucleotide database sequences. See, Current Protocols in Molecular Biology, Chapter 19, Ausubel, et al., Eds., Greene Publishing and Wiley-Interscience, New York (1995).

[0042] Unless otherwise stated, sequence identity/similarity values provided herein refer to the value obtained using the BLAST 2.0 suite of programs using default parameters. Altschul et a., Nucleic Acids Res. 25:3389-3402 (1997). Software for performing BLAST analyses is publicly available, e.g., through the National Center for Biotechnology-Information (http://www.hcbi.nlm.nih.gov/.

[0043] This algorithm involves first identifying high scoring sequence pairs (HSPs) by identifying short words of length W in the query sequence, which either match or satisfy some positive-valued threshold score T when aligned with a word of the same length in a database sequence. T is referred to as the neighborhood word score threshold (Altschul et al., supra). These initial neighborhood word hits act as seeds for initiating searches to find longer HSPs containing them. The word hits are then extended in both directions along each sequence for as far as the cumulative alignment score can be increased. Cumulative scores are calculated using, for nucleotide sequences, the parameters M (reward score for a pair of matching residues; always >0) and N (penalty score for mismatching residues; always <0). For amino acid sequences, a scoring matrix is used to calculate the cumulative score. Extension of the word hits in each direction are halted when: the cumulative alignment score falls off by the quantity X from its maximum achieved value; the cumulative score goes to zero or below, due to the accumulation of one or more negative-scoring residue alignments; or the end of either sequence is reached. The BLAST algorithm parameters W, T, and X determine the sensitivity and speed of the alignment. The BLASTN program (for nucleotide sequences) uses as defaults a wordlength (W) of 11, an expectation (E) of 10, a cutoff of 100, M=5, N=−4, and a comparison of both strands. For amino acid sequences, the BLASTP program uses as defaults a wordlength (W) of 3, an expectation (E) of 10, and the BLOSUM62 scoring matrix (see Henikoff & Henikoff (1989) Proc. Natl. Acad. Sci. USA 89:10915).

[0044] In addition to calculating percent sequence identity, the BLAST algorithm also performs a statistical analysis of the similarity between two sequences (see, e.g., Karlin & Altschul, Proc. Natl. Acad. Sci. USA 90:5873-5787 (1993)). One measure of similarity provided by the BLAST algorithm is the smallest sum probability (P(N)), which provides an indication of the probability by which a match between two nucleotide or amino acid sequences would occur by chance.

[0045] BLAST searches assume that proteins can be modeled as random sequences. However, many real proteins comprise regions of nonrandom sequences which may be homopolymeric tracts, short-period repeats, or regions enriched in one or more amino acids. Such low-complexity regions may be aligned between unrelated proteins even though other regions of the protein are entirely dissimilar. A number of low-complexity filter programs can be employed to reduce such low-complexity alignments. For example, the SEG (Wooten and Federhen, Comput. Chem., 17:149-163 (1993)) and XNU (Claverie and States, Comput. Chem., 17:191-201 (1993)) low-complexity filters can be employed alone or in combination.

[0046] (c) As used herein, “sequence identity” or “identity” in the context of two nucleic acid or polypeptide sequences includes reference to the residues in the two sequences which are the same when aligned for maximum correspondence over a specified comparison window. When percentage of sequence identity is used in reference to proteins it is recognized that residue positions which are not identical often differ by conservative amino acid substitutions, where amino acid residues are substituted for other amino acid residues with similar chemical properties (e.g. charge or hydrophobicity) and therefore do not change the functional properties of the molecule. Where sequences differ in conservative substitutions, the percent sequence identity may be adjusted upwards to correct for the conservative nature of the substitution. Sequences which differ by such conservative substitutions are said to have “sequence similarity” or “similarity”. Means for making this adjustment are well-known to those of skill in the art. Typically this involves scoring a conservative substitution as a partial rather than a full mismatch, thereby increasing the percentage sequence identity. Thus, for example, where an identical amino acid is given a score of 1 and a non-conservative substitution is given a score of zero, a conservative substitution is given a score between zero and 1. The scoring of conservative substitutions is calculated, e.g., according to the algorithm of Meyers and Miller, Computer Applic. Biol. Sci., 4:11-17 (1988) e.g., as implemented in the program PC/GENE (Intelligenetics, Mountain View, Calif., USA).

[0047] (d) As used herein, “percentage of sequence identity” means the value determined by comparing two optimally aligned sequences over a comparison window, wherein the portion of the polynucleotide sequence in the comparison window may comprise additions or deletions (i.e., gaps) as compared to the reference sequence (which does not comprise additions or deletions) for optimal alignment of the two sequences. The percentage is calculated by determining the number of positions at which the identical nucleic acid base or amino acid residue occurs in both sequences to yield the number of matched positions, dividing the number of matched positions by the total number of positions in the window of comparison and multiplying the result by 100 to yield the percentage of sequence identity.

[0048] (e)(I) The term “substantial identity” of polynucleotide sequences means that a polynucleotide comprises a sequence that has at least 70% sequence identity, preferably at least 80%, more preferably at least 90% and most preferably at least 95%, compared to a reference sequence using one of the alignment programs described using standard parameters. One of skill will recognize that these values can be appropriately adjusted to determine corresponding identity of proteins encoded by two nucleotide sequences by taking into account codon degeneracy, amino acid similarity, reading frame positioning and the like. Substantial identity of amino acid sequences for these purposes normally means sequence identity of at least 60%, or preferably at least 70%, 80%, 90%, and most preferably at least 95%.

[0049] These programs and algorithms can ascertain the analogy of a particular polymorphism in a target gene to those disclosed herein. It is expected that this polymorphism will exist in other animals and use of the same in other animals than disclosed herein involved no more than routine optimization of parameters using the teachings herein.

[0050] It is also possible to establish linkage between specific alleles of alternative DNA markers and alleles of DNA markers known to be associated with a particular gene (e.g. the CAST gene discussed herein), which have previously been shown to be associated with a particular trait. Thus, in the present situation, taking the CAST gene, it would be possible, at least in the short term, to select for animals likely to produce desired meat quality and/or growth, or alternatively against pigs likely to produce less desirable meat quality and/or growth, indirectly, by selecting for certain alleles of a CAST associated marker through the selection of specific alleles of alternative chromosome markers. As used herein the term “genetic marker” shall include not only the polymorphism disclosed by any means of assaying for the protein changes associated with the polymorphism, be they linked markers, use of microsatellites, or even other means of assaying for the causative protein changes indicated by the marker and the use of the same to influence the meat quality and/or growth of an animal.

[0051] As used herein, often the designation of a particular polymorphism is made by the name of a particular restriction enzyme. This is not intended to imply that the only way that the site can be identified is by the use of that restriction enzyme. There are numerous databases and resources available to those of skill in the art to identify other restriction enzymes which can be used to identify a particular polymorphism, for example http://darwin.bio.geneseo.edu which can give restriction enzymes upon analysis of a sequence and the polymorphism to be identified. In fact as disclosed in the teachings herein there are numerous ways of identifying a particular polymorphism or allele with alternate methods which may not even include a restriction enzyme, but which assay for the same genetic or proteomic alternative form.

[0052] In yet another embodiment of this invention novel porcine nucleotide sequences have been identified and are disclosed which encode porcine CAST. The cDNA of the porcine CAST gene as well as some intronic DNA sequences are disclosed. These sequences may be used for the design of primers to assay for the SNP's of the invention or for production of recombinant CAST. The invention is intended to include these sequences as well as all conservatively modified variants thereof as well as those sequences which will hybridize under conditions of high stringency to the sequences disclosed. The term CAST as used herein shall be interpreted to include these conservatively modified variants as well as those hybridized sequences.

[0053] The term “conservatively modified variants” applies to both amino acid and nucleic acid sequences. With respect to particular nucleic acid sequences, conservatively modified variants refers to those nucleic acids which encode identical or conservatively modified variants of the amino acid sequences. Because of the degeneracy of the genetic code, a large number of functionally identical nucleic acids encode any given protein. For instance, the codons GCA, GCC, GCG and GCU all encode the amino acid alanine. Thus, at every position where an alanine is specified by a codon, the codon can be altered to any of the corresponding codons described without altering the encoded polypeptide. Such nucleic acid variations are “silent variations” and represent one species of conservatively modified variation. Every nucleic acid sequence herein that encodes a polypeptide also, by reference to the genetic code, describes every possible silent variation of the nucleic acid. One of ordinary skill will recognize that each codon in a nucleic acid (except AUG, which is ordinarily the only codon for methionine; and UGG, which is ordinarily the only codon for tryptophan) can be modified to yield a functionally identical molecule. Accordingly, each silent variation of a nucleic acid which encodes a polypeptide of the present invention is implicit in each described polypeptide sequence and is within the scope of the present invention.

[0054] As to amino acid sequences, one of skill will recognize that individual substitutions, deletions or additions to a nucleic acid, peptide, polypeptide, or protein sequence which alters, adds or deletes a single amino acid or a small percentage of amino acids in the encoded sequence is a “conservatively modified variant” where the alteration results in the substitution of an amino acid with a chemically similar amino acid. Thus, any number of amino acid residues selected from the group of integers consisting of from 1 to 15 can be so altered. Thus, for example, 1, 2, 3, 4, 5, 7, or 10 alterations can be made. Conservatively modified variants typically provide similar biological activity as the unmodified polypeptide sequence from which they are derived. For example, substrate specificity, enzyme activity, or ligand/receptor binding is generally at least 30%, 40%, 50%, 60%, 70%, 80%, or 90% of the native protein for its native substrate. Conservative substitution tables providing functionally similar amino acids are well known in the art.

[0055] The following six groups each contain amino acids that are conservative substitutions for one another:

[0056] 1) Alanine (A), Serine (S), Threonine (T);

[0057] 2) Aspartic acid (D), Glutamic acid (E);

[0058] 3) Asparagine (N), Glutamine (Q);

[0059] 4) Arginine (R), Lysine (K);

[0060] 5) Isoleucine (I), Leucine (L), Methionine (M), Valine (V); and

[0061] 6) Phenylalanine (F), Tyrosine (Y), Tryptophan (W).

[0062] See also, Creighton (1984) Proteins W. H. Freeman and Company.

[0063] By “encoding” or “encoded”, with respect to a specified nucleic acid, is meant comprising the information for translation into the specified protein. A nucleic acid encoding a protein may comprise non-translated sequences (e.g., introns) within translated regions of the nucleic acid, or may lack such intervening non-translated sequences (e.g., as in cDNA). The information by which a protein is encoded is specified by the use of codons. Typically, the amino acid sequence is encoded by the nucleic acid using the “universal” genetic code. However, variants of the universal code, such as are present in some plant, animal, and fungal mitochondria, the bacterium Mycoplasma capricolum, or the ciliate Macronucleus, may be used when the nucleic acid is expressed therein.

[0064] The term “stringent conditions” or “stringent hybridization conditions” includes reference to conditions under which a probe will hybridize to its target sequence, to a detectably greater degree than to other sequences (e.g., at least 2-fold over background). Stringent conditions are sequence-dependent and be different in different circumstances. By controlling the stringency of the hybridization and/or washing conditions, target sequences can be identified which are 100% complementary to the probe (homologous probing). Alternatively, stringency conditions can be adjusted to allow some mismatching in sequences so that lower degrees of similarity are detected (heterologous probing). Generally, a probe is less than about 1000 nucleotides in length, optionally less than 500 nucleotides in length.

[0065] Typically, stringent conditions will be those in which the salt concentration is less than about 1.5 M Na ion, typically about 0.01 to 1.0 M Na ion concentration (or other salts) at pH 7.0 to 8.3 and the temperature is at least about 30° C. for short probes (e.g., 10 to 50 nucleotides) and at least about 60° C. for long probes (e.g., greater than 50 nucleotides). Stringent conditions may also be achieved with the addition of destabilizing agents such as formamide. Exemplary low stringency conditions include hybridization with a buffer solution of 30 to 35% formamide, 1 M NaCl, 1% SDS (sodium dodecyl sulphate) at 37° C., and a wash in 1× to 2×SSC (20×SSC=3.0 M NaCl/0.3 M trisodium citrate) at 50 to 55° C. Exemplary moderate stringency conditions include hybridization in 40 to 45% formamide, 1 M NaCl, 1% SDS at 37° C., and a wash in 0.5× to 1×SSC at 55 to 50° C. Exemplary high stringency conditions include hybridization in 50% formnamide, 1 M NaCl, 1% SDS at 37° C., and a wash in 0.1×SSC at 60 to 65° C.

[0066] Specificity is typically the function of post-hybridization washes, the critical factors being the ionic strength and temperature of the final wash solution. For DNA-DNA hybrids, the T_(m) can be approximated from the equation of Meinkoth and Wahl, Anal. Biochem., 138:267-284 (1984): T_(m)=81.5° C. +16.6 (log M)+0.41 (% GC)−0.61 (1% form)−500/L; where M is the molarity of monovalent cations, % GC is the percentage of guanosine and cytosine nucleotides in the DNA, % form is the percentage of formamide in the hybridization solution, and L is the length of the hybrid in base pairs. The T_(m) is the temperature (under defined ionic strength and pH) at which 50% of the complementary target sequence hybridizes to a perfectly matched probe. T_(m) is reduced by about 1° C. for each 1% of mismatching; thus, T_(m), hybridization and/or wash conditions can be adjusted to hybridize to sequences of the desired identity. For example, if sequences with ≧90% identity are sought, the T_(m) can be decreased 10° C. Generally, stringent conditions are selected to be about 5° C. lower than the thermal melting point (T_(m)) for the specific sequence and its complement at a defined ionic strength and pH. However, severely stringent conditions can utilize a hybridization and/or wash at 1, 2, 3, or 4° C. lower than the thermal melting point (T_(m)); moderately stringent conditions can utilize a hybridization and/or wash at 6, 7, 8, 9, or 10° C. lower than the thermal melting point (T_(m)); low stringency conditions can utilize a hybridization and/or wash at 11, 12, 13, 14, 15, or 20° C. lower than the thermal melting point (T_(m)). Using the equation, hybridization and wash compositions, and desired T_(m), those of ordinary skill will understand that variations in the stringency of hybridization and/or wash solutions are inherently described. If the desired degree of mismatching results in a T_(m) of less than 45° C. (aqueous solution) or 32° C. (formamide solution) it is preferred to increase the SSC concentration so that a higher temperature can be used. An extensive guide to the hybridization of nucleic acids is found in Tijssen, Laboratory Techniques in Biochemistry and Molecular Biology-Hybridization with Nucleic Acids Probes, Part I, Chapter 2, Ausubel, et al., Eds., Greene Publishing and Wiley-Interscience, New York (1995).

[0067] The accompanying figures, which are incorporated herein and which constitute a part of this specification, illustrates one embodiment of the invention and, together with the description, serve to explain the principles of the invention.

DESCRIPTION OF THE FIGURES

[0068]FIG. 1a is the porcine skeletal calpastatin cDNA sequence including the polymorphisms of the invention. FIG. 1b is the amino acid sequence.

[0069]FIG. 2a is a sketch of the expected banding pattern of the different genotypes for the Hpy188I polymorphism. FIG. 2b is the sequence around the Hpy188I polymorphism (SEQ ID NO: 21).

[0070]FIG. 3a is a sketch of the expected banding pattern of the different genotypes for the PvuII polymorphism. FIG. 3b is the sequence around the PvuII polymorphism (SEQ ID NO: 22).

[0071]FIG. 4a is a sketch of the expected banding pattern of the different genotypes for the AciI polymorphism. FIG. 4b is the sequence around the AciI polymorphism (SEQ ID NO: 23).

[0072]FIG. 5a is a sketch of the expected banding pattern of the different genotypes for the ApaLI polymorphism. FIG. 5b is the sequence around the ApaLI polymorphism (SEQ ID NO: 24 and 25).

[0073]FIG. 6 is a graph showing calpastin activity at 24hr and cast Hpy188I genotypes 11 and 12.

[0074]FIG. 7 is an alignment between the Bos taurus (SEQ ID NO: 19) and Sus scrofa (SEQ ID NO: 20) sequences for the exon 6 polymorphism using the Clustal L program. The polymorphism is in the same codon for each. The Bos taurus nucloetide change is in the second nucleotide triplet codon, while in the Sus scrofa the change is in the last nucleotide triplet codon. Both changes result in a synonomous amino acid substitution.

DETAILED DESCRIPTION OF THE INVENTION

[0075] Reference will now be made in detail to the presently referred embodiments of the invention, which together with the following examples, serve to explain the principles of the invention.

[0076] In mammalian skeletal and cardiac muscle, calcium activated proteinases have been implicated in processes that regulate limited proteolysis of myofibrillar and cytoskeletal proteins and maintain the intracellular architecture of the muscle fiber. Many muscle wasting diseases such as muscular dystrophy are accompanied by changes in calpain (calcium-dependent cysteine protease) activity. Calpastatin (CAST) is a calpain specific endogenous protein inhibitor that is coexpressed with calpain. CAST has been hypothesized to be involved in muscle protein degradation in living tissue, and has also been shown to play a key role in post mortem tenderization of meat. Calpastatins isolated from different tissues are heterogenous in size due to alternative splicing of gene transcripts as well as posttranslational processing. The physiological significance of calpastatin diversity is not understood but is postulated to be related to intracellular compartmentalization or differential inhibitor specificity against calpain isoforms. There are four domains in the CAST protein, each one having inhibitory function.

[0077] According to the invention, applicants have identified several different alleles of the CAST gene which are correlated with improved growth and meat quality in animals. Applicants have also identified novel porcine skeletal cDNA sequences.

[0078]FIG. 1a depicts the Calpastatin cDNA sequence SEQ ID NO: 1 and depicts the alternate polymorphisms of the invention, (SEQ ID NO: 3, 5, 7, and 9),. FIG. 1b depicts the amino acid sequence of porcine skeletal CAST SEQ ID NO: 2 showing the alternate forms (SEQ ID NOS 4, 6, 8, and 10). These new markers have been shown to correlate with meat firmness, meat juiciness, meat tenderness, average Instron force, average drip loss, weight before slaughter, loin weight, loin pH, and ham pH, hpromeat (Henessey probe loin depth). According to the invention, the association of these polymorphisms with theses trait(s) enables genetic markers to be identified for specific breeds or genetic lines or animals, with favorable meat quality and or growth early in the animals life.

[0079] One of the single nucleotide polymorphisms identified according to the invention represents a shift from an arginine codon (AAA, Allele 2) to lysine (AGA, Allele 1) in exon 13 domain 1 of the CAST gene (SEQ ID NO: 5 and 6)(position 812 of the cDNA sequence, FIG. 1). This polymorphism was shown to have effects on subjective juciness, firmness, instron force, drip loss, cooking loss, crumbliness, fibrosity, guminess, hardness, acceptance, loinminl, loinpH, days on test, hamminl, boneless weight of the loin, LDG, and TDG. There was also several assocaitions with growth traits including live daily gain, daily gain on test, and weight at the end of test. According to one embodiment of the invention, a PCR-RFLP test has been developed to identify the presence of either of these particular alleles in a genetic sample using the restriction enzyme Hpy188I.

[0080] Yet another single nucleotide polymorphism identified according to the invention represents a change from an arginine codon (AGA) to a serine codon (AGC Allele 1) in exon 28 (domain 4) of the CAST gene (SEQ ID NO: 9 and 10)(position 1980 of the cDNA sequence, FIG. 1). Variation at this position was correlated with subjective juciness, firmness, instron force, drip loss, cumbliness, fibrosity, guminess, hardness, acceptance, loinminl, loin pH, hpromeat, aloca backfat, days on test, drip percentage, US_MD, and bone in weight of the ham. There was also an asociation with growth traits such as live daily gain, daily gain on test, Henessey probe loin depth, and weight at the end of test. According to one embodiment of the invention, a PCR-RFLP test was developed to identify the presence of one of these particular alleles in a genetic sample using the restriction enzyme PvuII.

[0081] Another single nucleotide polymorphism identified according to the invention represents a change from a threonine codon (ACT, Allele 1) to an alanine codon (GCT) in exon 22 (domain 3) of the CAST gene (SEQ ID NO: 7 and 8)(position 1576 of the cDNA sequence, FIG. 1). According to yet anther embodiment of the invention, a PCR-RFLP test was developed to identify the presence of one of these particular alleles in a genetic sample using the restriction enzyme AciI.

[0082] Yet another single nucleotide polymorphism identified according to the invention results in a change from a asparagine codon (AAT, Allele 1) to a serine codon (AGT) in exon 6 (domain L) of the CAST gene (SEQ ID NO: 3 and 4)(position 263 of the cDNA sequence, FIG. 1). A test for this polymorphism was developed using the restriction enzyme ApaLI. This polymorphism was found to be in complete linkage disequilibrium with the Hpy188I marker. Also according to the invention, a polymorphism in the same codon was found to be present in cattle. FIG. 6 depicts the Clustal L alignment of the Bos taurus (cow) and Sus scrofa (pig) exon 6 sequences. Due to the highly conserved nature of this gene it is expected that the polymorphisms disclosed herein, particularly in that they all exist in the coding regions of the gene will be present in other animals, breeds, lines, or populations.

[0083] Further, haplotype analysis was conducted to identify favorable combinations of the markers identified in CAST gene and sufficiently informative to be able to detect the poissible effect of them.

[0084] The invention thus relates to genetic markers for economically valuable traits in animals. The markers represent alleles that are associated significantly with a meat quality and/or growth trait and thus provides a method of screening animals to determine those more likely to produce desired meat quality and/or growth (levels of one or all of these) when bred by identifying the presence or absence of a polymorphism in the CAST gene that is so correlated.

[0085] Thus, the invention relates to genetic markers and methods of identifying those markers in an animal of a particular animal, breed, strain, population, or group, whereby the animal is more likely to yield meat of desired meat quality and/or growth.

[0086] Any method of identifying the presence or absence of these markers may be used, including for example single-strand conformation polymorphism (SSCP) analysis, base excision sequence scanning (BESS), RFLP analysis, heteroduplex analysis, denaturing gradient gel electrophoresis, and temperature gradient electrophoresis, allelic PCR, ligase chain reaction direct sequencing, mini sequencing, nucleic acid hybridization, micro-array-type detection of the CAST gene, or other linked sequences of the CAST gene. Also within the scope of the invention includes assaying for protein conformational or sequences changes which occur in the presence of this polymorphism. The polymorphism may or may not be the causative mutation but will be indicative of the presence of this change and one may assay for the genetic or protein bases for the phenotypic difference.

[0087] The following is a general overview of techniques which can be used to assay for the polymorphisms of the invention.

[0088] In the present invention, a sample of genetic material is obtained from an animal. Samples can be obtained from blood, tissue, semen, etc. Generally, peripheral blood cells are used as the source, and the genetic material is DNA. A sufficient amount of cells are obtained to provide a sufficient amount of DNA for analysis. This amount will be known or readily determinable by those skilled in the art. The DNA is isolated from the blood cells by techniques known to those skilled in the art.

[0089] Isolation and Amplification of Nucleic Acid

[0090] Samples of genomic DNA are isolated from any convenient source including saliva, buccal cells, hair roots, blood, cord blood, amniotic fluid, interstitial fluid, peritoneal fluid, chorionic villus, and any other suitable cell or tissue sample with intact interphase nuclei or metaphase cells. The cells can be obtained from solid tissue as from a fresh or preserved organ or from a tissue sample or biopsy. The sample can contain compounds which are not naturally intermixed with the biological material such as preservatives, anticoagulants, buffers, fixatives, nutrients, antibiotics, or the like.

[0091] Methods for isolation of genomic DNA from these various sources are described in, for example, Kirby, DNA Fingerprinting, An Introduction, W. H. Freeman & Co. New York (1992). Genomic DNA can also be isolated from cultured primary or secondary cell cultures or from transformed cell lines derived from any of the aforementioned tissue samples.

[0092] Samples of animal RNA can also be used. RNA can be isolated from tissues expressing the CAST gene as described in Sambrook et al., supra. RNA can be total cellular RNA, mRNA, poly A+ RNA, or any combination thereof. For best results, the RNA is purified, but can also be unpurified cytoplasmic RNA. RNA can be reverse transcribed to form DNA which is then used as the amplification template, such that the PCR indirectly amplifies a specific population of RNA transcripts. See, e.g., Sambrook, supra, Kawasaki et al., Chapter 8 in PCR Technology, (1992) supra, and Berg et al., Hum. Genet. 85:655-658 (1990).

[0093] PCR Amplification

[0094] The most common means for amplification is polymerase chain reaction (PCR), as described in U.S. Pat. Nos. 4,683,195, 4,683,202, 4,965,188 each of which is hereby incorporated by reference. If PCR is used to amplify the target regions in blood cells, heparinized whole blood should be drawn in a sealed vacuum tube kept separated from other samples and handled with clean gloves. For best results, blood should be processed immediately after collection; if this is impossible, it should be kept in a sealed container at 4° C. until use. Cells in other physiological fluids may also be assayed. When using any of these fluids, the cells in the fluid should be separated from the fluid component by centrifugation.

[0095] Tissues should be roughly minced using a sterile, disposable scalpel and a sterile needle (or two scalpels) in a 5 mm Petri dish. Procedures for removing paraffin from tissue sections are described in a variety of specialized handbooks well known to those skilled in the art.

[0096] To amplify a target nucleic acid sequence in a sample by PCR, the sequence must be accessible to the components of the amplification system. One method of isolating target DNA is crude extraction which is useful for relatively large samples. Briefly, mononuclear cells from samples of blood, amniocytes from amniotic fluid, cultured chorionic villus cells, or the like are isolated by layering on sterile Ficoll-Hypaque gradient by standard procedures. Interphase cells are collected and washed three times in sterile phosphate buffered saline before DNA extraction. If testing DNA from peripheral blood lymphocytes, an osmotic shock (treatment of the pellet for 10 sec with distilled water) is suggested, followed by two additional washings if residual red blood cells are visible following the initial washes. This will prevent the inhibitory effect of the heme group carried by hemoglobin on the PCR reaction. If PCR testing is not performed immediately after sample collection, aliquots of 10⁶ cells can be pelleted in sterile Eppendorf tubes and the dry pellet frozen at −20° C. until use.

[0097] The cells are resuspended (10⁶ nucleated cells per 100 μl) in a buffer of 50 mM Tris-HCl (pH 8.3), 50 mM KCl 1.5 mM MgCl₂, 0.5% Tween 20, 0.5% NP40 supplemented with 100 μg/ml of proteinase K. After incubating at 56° C. for 2 hr. the cells are heated to 95° C. for 10 min to inactivate the proteinase K and immediately moved to wet ice (snap-cool). If gross aggregates are present, another cycle of digestion in the same buffer should be undertaken. Ten μl of this extract is used for amplification.

[0098] When extracting DNA from tissues, e.g., chorionic villus cells or confluent cultured cells, the amount of the above mentioned buffer with proteinase K may vary according to the size of the tissue sample. The extract is incubated for 4-10 hrs at 50°-60° C. and then at 95° C. for 10 minutes to inactivate the proteinase. During longer incubations, fresh proteinase K should be added after about 4 hr at the original concentration.

[0099] When the sample contains a small number of cells, extraction may be accomplished by methods as described in Higuchi, “Simple and Rapid Preparation of Samples for PCR”, in PCR Technology, Ehrlich, H. A. (ed.), Stockton Press, New York, which is incorporated herein by reference. PCR can be employed to amplify target regions in very small numbers of cells (1000-5000) derived from individual colonies from bone marrow and peripheral blood cultures. The cells in the sample are suspended in 20 μl of PCR lysis buffer (10 mM Tris-HCl (pH 8.3), 50 mM KCl, 2.5 mM Mg Cl₂, 0.1 mg/ml gelatin, 0.45% NP40, 0.45% Tween 20) and frozen until use. When PCR is to be performed, 0.6 μl of proteinase K (2 mg/ml) is added to the cells in the PCR lysis buffer. The sample is then heated to about 60° C. and incubated for 1 hr. Digestion is stopped through inactivation of the proteinase K by heating the samples to 95° C. for 10 min and then cooling on ice.

[0100] A relatively easy procedure for extracting DNA for PCR is a salting out procedure adapted from the method described by Miller et al., Nucleic Acids Res. 16:1215 (1988), which is incorporated herein by reference. Mononuclear cells are separated on a Ficoll-Hypaque gradient. The cells are resuspended in 3 ml of lysis buffer (10 mM Tris-HCl, 400 mM NaCl, 2 mM Na₂ EDTA, pH 8.2). Fifty μl of a 20 mg/ml solution of proteinase K and 150 μl of a 20% SDS solution are added to the cells and then incubated at 37° C. overnight. Rocking the tubes during incubation will improve the digestion of the sample. If the proteinase K digestion is incomplete after overnight incubation (fragments are still visible), an additional 50 μl of the 20 mg/ml proteinase K solution is mixed in the solution and incubated for another night at 37° C. on a gently rocking or rotating platform. Following adequate digestion, one ml of a 6M NaCl solution is added to the sample and vigorously mixed. The resulting solution is centrifuged for 15 minutes at 3000 rpm. The pellet contains the precipitated cellular proteins, while the supernatant contains the DNA. The supernatant is removed to a 15 ml tube that contains 4 ml of isopropanol. The contents of the tube are mixed gently until the water and the alcohol phases have mixed and a white DNA precipitate has formed. The DNA precipitate is removed and dipped in a solution of 70% ethanol and gently mixed. The DNA precipitate is removed from the ethanol and air-dried. The precipitate is placed in distilled water and dissolved.

[0101] Kits for the extraction of high-molecular weight DNA for PCR include a Genomic Isolation Kit A.S.A.P. (Boehringer Mannheim, Indianapolis, Ind.), Genomic DNA Isolation System (GIBCO BRL, Gaithersburg, Md.), Elu-Quik DNA Purification Kit (Schleicher & Schuell, Keene, N.H.), DNA Extraction Kit (Stratagene, LaJolla, Calif.), TurboGen Isolation Kit (Invitrogen, San Diego, Calif.), and the like. Use of these kits according to the manufacturer's instructions is generally acceptable for purification of DNA prior to practicing the methods of the present invention.

[0102] The concentration and purity of the extracted DNA can be determined by spectrophotometric analysis of the absorbance of a diluted aliquot at 260 nm and 280 nm. After extraction of the DNA, PCR amplification may proceed. The first step of each cycle of the PCR involves the separation of the nucleic acid duplex formed by the primer extension. Once the strands are separated, the next step in PCR involves hybridizing the separated strands with primers that flank the target sequence. The primers are then extended to form complementary copies of the target strands. For successful PCR amplification, the primers are designed so that the position at which each primer hybridizes along a duplex sequence is such that an extension product synthesized from one primer, when separated from the template (complement), serves as a template for the extension of the other primer. The cycle of denaturation, hybridization, and extension is repeated as many times as necessary to obtain the desired amount of amplified nucleic acid.

[0103] In a particularly useful embodiment of PCR amplification, strand separation is achieved by heating the reaction to a sufficiently high temperature for a sufficient time to cause the denaturation of the duplex but not to cause an irreversible denaturation of the polymerase (see U.S. Pat. No. 4,965,188, incorporated herein by reference). Typical heat denaturation involves temperatures ranging from about 80° C. to 105° C. for times ranging from seconds to minutes. Strand separation, however, can be accomplished by any suitable denaturing method including physical, chemical, or enzymatic means. Strand separation may be induced by a helicase, for example, or an enzyme capable of exhibiting helicase activity. For example, the enzyme RecA has helicase activity in the presence of ATP. The reaction conditions suitable for strand separation by helicases are known in the art (see Kuhn Hoffman-Berling, 1978, CSH-Quantitative Biology, 43:63-67; and Radding, 1982, Ann. Rev. Genetics 16:405-436, each of which is incorporated herein by reference).

[0104] Template-dependent extension of primers in PCR is catalyzed by a polymerizing agent in the presence of adequate amounts of four deoxyribonucleotide triphosphates (typically dATP, dGTP, dCTP, and dTTP) in a reaction medium comprised of the appropriate salts, metal cations, and pH buffering systems. Suitable polymerizing agents are enzymes known to catalyze template-dependent DNA synthesis. In some cases, the target regions may encode at least a portion of a protein expressed by the cell. In this instance, mRNA may be used for amplification of the target region. Alternatively, PCR can be used to generate a cDNA library from RNA for further amplification, the initial template for primer extension is RNA. Polymerizing agents suitable for synthesizing a complementary, copy-DNA (cDNA) sequence from the RNA template are reverse transcriptase (RT), such as avian myeloblastosis virus RT, Moloney murine leukemia virus RT, or Thermus thermophilus (Tth) DNA polymerase, a thermostable DNA polymerase with reverse transcriptase activity marketed by Perkin Elmer Cetus, Inc. Typically, the genomic RNA template is heat degraded during the first denaturation step after the initial reverse transcription step leaving only DNA template. Suitable polymerases for use with a DNA template include, for example, E. coli DNA polymerase I or its Klenow fragment, T4 DNA polymerase, Tth polymerase, and Taq polymerase, a heat-stable DNA polymerase isolated from Thermus aquaticus and commercially available from Perkin Elmer Cetus, Inc. The latter enzyme is widely used in the amplification and sequencing of nucleic acids. The reaction conditions for using Taq polymerase are known in the art and are described in Gelfand, 1989, PCR Technology, supra.

[0105] Allele Specific PCR

[0106] Allele-specific PCR differentiates between target regions differing in the presence of absence of a variation or polymorphism. PCR amplification primers are chosen which bind only to certain alleles of the target sequence. This method is described by Gibbs, Nucleic Acid Res. 17:12427-2448 (1989).

[0107] Allele Specific Oligonucleotide Screening Methods

[0108] Further diagnostic screening methods employ the allele-specific oligonucleotide (ASO) screening methods, as described by Saiki et al., Nature 324:163-166 (1986). Oligonucleotides with one or more base pair mismatches are generated for any particular allele. ASO screening methods detect mismatches between variant target genomic or PCR amplified DNA and non-mutant oligonucleotides, showing decreased binding of the oligonucleotide relative to a mutant oligonucleotide. Oligonucleotide probes can be designed that under low stringency will bind to both polymorphic forms of the allele, but which at high stringency, bind to the allele to which they correspond. Alternatively, stringency conditions can be devised in which an essentially binary response is obtained, i.e., an ASO corresponding to a variant form of the target gene will hybridize to that allele, and not to the wildtype allele.

[0109] Ligase Mediated Allele Detection Method

[0110] Target regions of a test subject's DNA can be compared with target regions in unaffected and affected family members by ligase-mediated allele detection. See Landegren et al., Science 241:107-1080 (1988). Ligase may also be used to detect point mutations in the ligation amplification reaction described in Wu et al., Genomics 4:560-569 (1989). The ligation amplification reaction (LAR) utilizes amplification of specific DNA sequence using sequential rounds of template dependent ligation as described in Wu, supra, and Barany, Proc. Nat. Acad. Sci. 88:189-193 (1990).

[0111] Denaturing Gradient Gel Electrophoresis

[0112] Amplification products generated using the polymerase chain reaction can be analyzed by the use of denaturing gradient gel electrophoresis. Different alleles can be identified based on the different sequence-dependent melting properties and electrophoretic migration,of DNA in solution. DNA molecules melt in segments, termed melting domains, under conditions of increased temperature or denaturation. Each melting domain melts cooperatively at a distinct, base-specific melting temperature (TM). Melting domains are at least 20 base pairs in length, and may be up to several hundred base pairs in length.

[0113] Differentiation between alleles based on sequence specific melting domain differences can be assessed using polyacrylamide gel electrophoresis, as described in Chapter 7 of Erlich, ed., PCR Technology, Principles and Applications for DNA Amplification, W. H. Freeman and Co., New York (1992), the contents of which are hereby incorporated by reference.

[0114] Generally, a target region to be analyzed by denaturing gradient gel electrophoresis is amplified using PCR primers flanking the target region. The amplified PCR product is applied to a polyacrylamide gel with a linear denaturing gradient as described in Myers et al., Meth. Enzymol. 155:501-527 (1986), and Myers et al., in Genomic Analysis, A Practical Approach, K. Davies Ed. IRL Press Limited, Oxford, pp. 95-139 (1988), the contents of which are hereby incorporated by reference. The electrophoresis system is maintained at a temperature slightly below the Tm of the melting domains of the target sequences.

[0115] In an alternative method of denaturing gradient gel electrophoresis, the target sequences may be initially attached to a stretch of GC nucleotides, termed a GC clamp, as described in Chapter 7 of Erlich, supra. Preferably, at least 80% of the nucleotides in the GC clamp are either guanine or cytosine. Preferably, the GC clamp is at least 30 bases long. This method is particularly suited to target sequences with high Tm's.

[0116] Generally, the target region is amplified by the polymerase chain reaction as described above. One of the, oligonucleotide PCR primers carries at its 5′ end, the GC clamp region, at least 30 bases of the GC rich sequence, which is incorporated into the 5′ end of the target region during amplification. The resulting amplified target region is run on an electrophoresis gel under denaturing gradient conditions as described above. DNA fragments differing by a single base change will migrate through the gel to different positions, which may be visualized by ethidium bromide staining.

[0117] Temperature Gradient Gel Electrophoresis

[0118] Temperature gradient gel electrophoresis (TGGE) is based on the same underlying principles as denaturing gradient gel electrophoresis, except the denaturing gradient is produced by differences in temperature instead of differences in the concentration of a chemical denaturant. Standard TGGE utilizes an electrophoresis apparatus with a temperature gradient running along the electrophoresis path. As samples migrate through a gel with a uniform concentration of a chemical denaturant, they encounter increasing temperatures. An alternative method of TGGE, temporal temperature gradient gel electrophoresis (TTGE or tTGGE) uses a steadily increasing temperature of the entire electrophoresis gel to achieve the same result. As the samples migrate through the gel the temperature of the entire gel increases, leading the samples to encounter increasing temperature as they migrate through the gel. Preparation of samples, including PCR amplification with incorporation of a GC clamp, and visualization of products are the same as for denaturing gradient gel electrophoresis.

[0119] Single-Strand Conformation Polymorphism Analysis

[0120] Target sequences or alleles at the CAST locus can be differentiated using single-strand conformation polymorphism analysis, which identifies base differences by alteration in electrophoretic migration of single stranded PCR products, as described in Orita et al., Proc. Nat. Acad. Sci. 85:2766-2770 (1989). Amplified PCR products can be generated as described above, and heated or otherwise denatured, to form single stranded amplification products. Single-stranded nucleic acids may refold or form secondary structures which are partially dependent on the base sequence. Thus, electrophoretic mobility of single-stranded amplification products can detect base-sequence difference between alleles or target sequences.

[0121] Chemical or Enzymatic Cleavage of Mismatches

[0122] Differences between target sequences can also be detected by differential chemical cleavage of mismatched base pairs, as described in Grompe et al., Am. J. Hum. Genet. 48:212-222 (1991). In another method, differences between target sequences can be detected by enzymatic cleavage of mismatched base pairs, as described in Nelson et al., Nature Genetics 4:11-18 (1993). Briefly, genetic material from an animal and a phenotypicallt different family member may be used to generate mismatch free heterohybrid DNA duplexes. As used herein, “heterohybrid” means a DNA duplex strand comprising one strand of DNA from one animal, and a second DNA strand from another animal, usually an animal differing in the phenotype for the trait of interest. Positive selection for heterohybrids free of mismatches allows determination of small insertions, deletions or other polymorphisms that may be associated with CAST polymorphisms.

[0123] Non-gel Systems

[0124] Other possible techniques include non-gel systems such as TaqMan™ (Perkin Elmer). In this system oligonucleotide PCR primers are designed that flank the mutation in question and allow PCR amplification of the region. A third oligonucleotide probe is then designed to hybridize to the region containing the base subject to change between different alleles of the gene. This probe is labeled with fluorescent dyes at both the 5′ and 3′ ends. These dyes are chosen such that while in this proximity to each other the fluorescence of one of them is quenched by the other and cannot be detected. Extension by Taq DNA polymerase from the PCR primer positioned 5′ on the template relative to the probe leads to the cleavage of the dye attached to the 5′ end of the annealed probe through the 5′ nuclease activity of the Taq DNA polymerase. This removes the quenching effect allowing detection of the fluorescence from the dye at the 3′ end of the probe. The discrimination between different DNA sequences arises through the fact that if the hybridization of the probe to the template molecule is not complete, i.e. there is a mismatch of some form, the cleavage of the dye does not take place. Thus only if the nucleotide sequence of the oligonucleotide probe is completely complimentary to the template molecule to which it is bound will quenching be removed. A reaction mix can contain two different probe sequences each designed against different alleles that might be present thus allowing the detection of both alleles in one reaction.

[0125] Yet another technique includes an Invader Assay which includes isothermic amplification that relies on a catalytic release of fluorescence. See Third Wave Technology at www.twt.com.

[0126] Non-PCR Based DNA Diagnostics

[0127] The identification of a DNA sequence linked to CAST can be made without an amplification step, based on polymorphisms including restriction fragment length polymorphisms in an animal and a family member. Hybridization probes are generally oligonucleotides which bind through complementary base pairing to all or part of a target nucleic acid. Probes typically bind target sequences lacking complete complementarity with the probe sequence depending on the stringency of the hybridization conditions. The probes are preferably labeled directly or indirectly, such that by assaying for the presence or absence of the probe, one can detect the presence or absence of the target sequence. Direct labeling methods include radioisotope labeling, such as with 32P or 35S. Indirect labeling methods include fluorescent tags, biotin complexes which may be bound to avidin or streptavidin, or peptide or protein tags. Visual detection methods include photoluminescents, Texas red, rhodamine and its derivatives, red leuco dye and 3,3′,5,5′-tetramethylbenzidine (TMB), fluorescein, and its derivatives, dansyl, umbelliferone and the like or with horse radish peroxidase, alkaline phosphatase and the like.

[0128] Hybridization probes include any nucleotide sequence capable of hybridizing to the porcine chromosome where CAST resides, and thus defining a genetic marker linked to CAST, including a restriction fragment length polymorphism, a hypervariable region, repetitive element, or a variable number tandem repeat. Hybridization probes can be any gene or a suitable analog. Further suitable hybridization probes include exon fragments or portions of cDNAs or genes known to map to the relevant region of the chromosome.

[0129] Preferred tandem repeat hybridization probes for use according to the present invention are those that recognize a small number of fragments at a specific locus at high stringency hybridization conditions, or that recognize a larger number of fragments at that locus when the stringency conditions are lowered.

[0130] One or more additional restriction enzymes and/or probes and/or primers can be used. Additional enzymes, constructed probes, and primers can be determined by routine experimentation by those of ordinary skill in the art and are intended to be within the scope of the invention.

[0131] Although the methods described herein may be in terms of the use of a single restriction enzyme and a single set of primers, the methods are not so limited. One or more additional restriction enzymes and/or probes and/or primers can be used, if desired. Indeed in some situations it may be preferable to use combinations of markers giving specific haplotypes. Additional enzymes, constructed probes and primers can be determined through routine experimentation, combined with the teachings provided and incorporated herein.

[0132] According to the invention, polymorphisms in the CAST gene have been identified which have an association with meat quality and/or growth. The presence or absence of the markers, in one embodiment may be assayed by PCR RFLP analysis using the restriction endonucleases and amplification primers may be designed using analogous human, pig or other CAST sequences due to the high homology in the region surrounding the polymorphisms, or may be designed using known CAST gene sequence data as exemplified in GenBank or even designed from sequences obtained from linkage data from closely surrounding genes based upon the teachings and references herein. The sequences surrounding the polymorphism will facilitate the development of alternate PCR tests in which a primer of about 4-30 contiguous bases taken from the sequence immediately adjacent to the polymorphism is used in connection with a polymerase chain reaction to greatly amplify the region before treatment with the desired restriction enzyme. The primers need not be the exact complement; substantially equivalent sequences are acceptable. The design of primers for amplification by PCR is known to those of skill in the art and is discussed in detail in Ausubel (ed.), “Short Protocols in Molecular Biology, Fourth Edition” John Wiley and Sons 1999. The following is a brief description of primer design.

[0133] Primer Design Strategy

[0134] Increased use of polymerase chain reaction (PCR) methods has stimulated the development of many programs to aid in the design or selection of oligonucleotides used as primers for PCR. Four examples of such programs that are freely available via the Internet are: PRIMER by Mark Daly and Steve Lincoln of the Whitehead Institute (UNIX, VMS, DOS, and Macintosh), Oligonucleotide Selection Program (OSP) by Phil Green and LaDeana Hiller of Washington University in St. Louis (UNIX, VMS, DOS, and Macintosh), PGEN by Yoshi (DOS only), and Amplify by Bill Engels of the University of Wisconsin (Macintosh only). Generally these programs help in the design of PCR primers by searching for bits of known repeated-sequence elements and then optimizing the T_(m) by analyzing the length and GC content of a putative primer. Commercial software is also available and primer selection procedures are rapidly being included in most general sequence analysis packages.

[0135] Sequencing and PCR Primers

[0136] Designing oligonucleotides for use as either sequencing or PCR primers requires selection of an appropriate sequence that specifically recognizes the target, and then testing the sequence to eliminate the possibility that the oligonucleotide will have a stable secondary structure. Inverted repeats in the sequence can be identified using a repeat-identification or RNA-folding program such as those described above (see prediction of Nucleic Acid Structure). If a possible stem structure is observed, the sequence of the primer can be shifted a few nucleotides in either direction to minimize the predicted secondary structure. The sequence of the oligonucleotide should also be compared with the sequences of both strands of the appropriate vector and insert DNA. Obviously, a sequencing primer should only have a single match to the target DNA. It is also advisable to exclude primers that have only a single mismatch with an undesired target DNA sequence. For PCR primers used to amplify genomic DNA, the primer sequence should be compared to the sequences in the GenBank database to determine if any significant matches occur. If the oligonucleotide sequence is present in any known DNA sequence or, more importantly, in any known repetitive elements, the primer sequence should be changed.

[0137] The methods and materials of the invention may also be used more generally to evaluate animal DNA, genetically type individual animals, and detect genetic differences in animals. In particular, a sample of genomic DNA may be evaluated by reference to one or more controls to determine if a polymorphism in the CAST gene is present. Preferably, RFLP analysis is performed with respect to the CAST gene, and the results are compared with a control. The control is the result of a RFLP analysis of the CAST gene of a different animal where the polymorphism of the animal's CAST gene is known. Similarly, the CAST genotype of an animal may be determined by obtaining a sample of its genomic DNA, conducting RFLP analysis of the CAST gene in the DNA, and comparing the results with a control. Again, the control is the result of RFLP analysis of the CAST gene of a different animal. The results genetically type the animal by specifying the polymorphism(s) in its CAST genes. Finally, genetic differences among animals can be detected by obtaining samples of the genomic DNA from at least two animals, identifying the presence or absence of a polymorphism in the CAST gene, and comparing the results to trace lineage, to track animals and the like.

[0138] These assays are useful for identifying the genetic markers relating to meat quality and/or growth, as discussed above, for identifying other polymorphisms in the CAST gene that may be correlated with other characteristics, such as litter size and for the general scientific analysis of pig genotypes and phenotypes.

[0139] The examples and methods herein disclose a certain gene which has been identified to have a polymorphism which is associated either positively or negatively with a beneficial trait that will have an effect on meat quality and/or growth for animals carrying this polymorphism. The identification of the existence of a polymorphism within a gene is often made by a single base alternative that results in a restriction site in certain allelic forms. A certain allele, however, as demonstrated and discussed herein, may have a number of base changes associated with it that could be assayed for which are indicative of the same polymorphism (allele). Further, other genetic markers or genes may be linked to the polymorphisms disclosed herein so that assays may involve identification of other genes or gene fragments, but which ultimately rely upon genetic characterization of animals for the same polymorphism. Any assay which sorts and identifies animals based upon the allelic differences disclosed herein are intended to be included within the scope of this invention.

[0140] One of skill in the art, once a polymorphism has been identified and a correlation to a particular trait established, will understand that there are many ways to genotype animals for this polymorphism. The design of such alternative tests merely represent optimization of parameters known to those of skill in the art and are intended to be within the scope of this invention as fully described herein.

EXAMPLE 1

[0141] CAST Hpy188I PCR-RFLP Test

[0142] Hpy188I polymorphism

[0143] Exon: 13 (domain 1)

[0144] Non-synonymous change: Arg-Lys

[0145] Allele 1-Lys (K)-AAA

[0146] Allele 2-Arg (R)-AGA Primers C14F2: 5′ AAA TCT ACT GGA GAG GTT TTG AA 3′ SEQ ID NO:11 C14R2: 5′ GAC TTC TCC CGA ATC AGT TCC 3′ SEQ ID NO:12

[0147] PCR Conditions

[0148] Mix 1 10x PCR buffer  1.0 μl MgCl₂ (15 mM)  1.0 μl dNTPs (2 mM)  1.0 μl CI4F2 primer (10 pm/μl) 0.25 μl CI4R2 primer (10 pM/μl) 0.25 μl Taq polymerase (5 U/μl) 0.07 μl ddH₂0 5.43 μl genomic DNA   1 μl

[0149] Combine the Mix 1 and DNA in a reaction tube. Overlay with mineral oil. Run the following PCR program: 94° C. for 4 min.; 35 cycles of 94° C. for 45 sec., 54° C. for 45 sec and 72° C. for 30 sec; followed by a final extension at 72° C. for 12 min.

[0150] Check 3 μl of the PCR on a 2% agarose gel to confirm amplification. Product size is 182 bp.

[0151] Hpy188I digestion 1X Volume (μl) NEB Buffer 4 10X* 1.0 Hpy188I (10 units/l) 0.4 ddWater 5.6 Mix Final Volume 7.0

[0152] Aliquot 7 μl Hpy188I mix and add 3 μl PCR product.

[0153] Incubate at 37° C.

[0154] Gel Electrophoresis

[0155] Add 2 μl orange G loading buffer and load on a 4.0% Nusieve/Me (3:1) agarose.

[0156] Run at 150V. Products should be resolved in about 30 minutes.

[0157] The expected band pattern and sequence around the polymorphism are shown in FIG. 2.

[0158] CAST PvuII PCR-RFLP Test

[0159] PvuII polymorphism

[0160] Exon: 27 (domain 4)

[0161] Non-synonymous change: Arg-Ser

[0162] Allele 1-Arg (R)-AGA

[0163] Allele 2-Ser (S)-AGC Primers CS26F: 5′ AGG GCA AAT CPA CGA AGC CAC 3′ SEQ ID NO:13 C27R2: 5′ CCT TTG TTG TGT TCT CTG AGG 3′ SEQ ID NO:14

[0164] PCR Conditions

[0165] Mix 1 10x PCR buffer  1.0 μl MgCl₂ (15 mM)  1.0 μl dNTPs (2 mM)  1.0 μl CS26F primer (10 pm/μl) 0.25 μl C27R2 primer (10 pM/μl) 0.25 μl Taq polymerase (5 U/μl) 0.07 μl ddH₂0 5.43 μl genomic DNA   1 μl

[0166] Combine the Mix 1 and DNA in a reaction tube. Overlay with mineral oil. Run the following PCR program: 94° C. for 4 min.; 35 cycles of 94° C. for 45 sec., 54° C. for 45 sec and 72° C. for 30 sec; followed by a final extension at 72° C. for 12 min.

[0167] Check 3 μl of the PCR on a 2% agarose gel to confirm amplification. Product size is 539 bp.

[0168] PvuII digestion 1X Volume (μl) NEB Buffer 2 10X* 1.0 PvuII (10 units/l) 0.4 ddWater 5.6 Mix Final Volume 7.0

[0169] Aliquot 7 μl PvuII mix and add 3 μl PCR product.

[0170] Incubate at 37° C.

[0171] Gel Electrophoresis

[0172] Add 2 μl orange G loading buffer and load on a 4.0% Nusieve/Me (3:1) agarose.

[0173] Run at 150V. Products should be resolved in about 30 minutes.

[0174]FIG. 3 shows the expected banding pattern and sequence around the PvuII polymorphism.

[0175] CAST AciI PCR-RFLP Test

[0176] AciI polymorphism

[0177] Exon: 22 (domain 3)

[0178] Non-synonymous change: Thr-Ala.

[0179] Allele 1-Thr (T)-ACT

[0180] Allele 2-Ala (A)-GCT Primers CS22F: 5′ AGA CTT CGT CCT TGA TGC TTT G 3′ SEQ ID NO:15 CS22R: 5′ TAA TGG CTA TGA TGG GTT GAG G 3′ SEQ ID NO:16

[0181] PCR Conditions

[0182] Mix 1 10x PCR buffer  1.0 μl MgCl₂ (15 mM)  1.0 μl dNTPs (2 mM)  1.0 μl CS22F primer (10 pm/μl) 0.25 μl CS22R primer (10 pM/μl) 0.25 μl Taq polymerase (5 U/μl) 0.07 μl ddH₂0 5.43 μl genomic DNA   1 μl

[0183] Combine the Mix 1 and DNA in a reaction tube. Overlay with mineral oil. Run the following PCR program: 94° C. for 4 min.; 35 cycles of 94° C. for 45 sec., 54° C. for 35 sec and 72° C. for 30 sec; followed by a final extension at 72° C. for 12 min.

[0184] Check 3 μl of the PCR on a 2% agarose gel to confirm amplification. Product size is 196 bp.

[0185] AciI digestion 1X Volume (μl) NEB Buffer 3 10X* 1.0 AciI (10 units/l) 0.4 ddWater 5.6 Mix Final Volume 7.0

[0186] Aliquot 7 μl AciI mix and add 3 μl PCR product.

[0187] Incubate at 37° C.

[0188] Gel Electrophoresis

[0189] Add 2 μl orange G loading buffer and load on a 4.0% Nusieve/Me (3:1) agarose.

[0190] Run at 150V. Products should be resolved in about 30 minutes.

[0191]FIG. 4 shows the expected banding pattern and the sequence around the CAST-AciI polymorphism.

[0192] CAST ApaLl PCR-RFLP Test

[0193] ApaLI polymorphism

[0194] Exon: 6 (domain L)

[0195] Non-synonymous change: Ser-Asn

[0196] Allele 1-Asn (N)-AAT

[0197] Allele 2-Ser (S)-AGT Primers C282F: 5′ GTA AAG CCA AAG GAA CAC CCA G 3′ (SEQ ID NO:17) C28MR: 5′ TTT TTA TTT CTC TGA TGT TGG CTG TGC A 3′ (SEQ ID NO:18)

[0198] PCR Conditions

[0199] Mix 1 10x PCR buffer  1.0 μl MgCl₂ (15 mM)  1.0 μl dNTPs (2 mM)  1.0 μl C282F primer (10 pm/μl) 0.25 μl C28MR primer (10 pM/μl) 0.25 μl Taq polymerase (5 U/μl) 0.07 μl ddH₂O 5.43 μl genomic DNA   1 μl

[0200] Combine the Mix 1 and DNA in a reaction tube. Overlay with mineral oil. Run the following PCR program: 94° C. for 4 min.; 35 cycles of 94° C. for 45 sec., 54° C. for 60 sec and 72° C. for 50 sec; followed by a final extension at 72° C. for 12 min.

[0201] Check 2 μl of the PCR on a 2% agarose gel to confirm amplification. Product size is 535 bp.

[0202] ApaLI digestion.

[0203] The reverse primer (C28MR) was modified (engineered) comparing with the original cDNA sequence and a ApaLI restriction site was added in order to be able to differentiate the alleles. 1X Volume (μl) NEB Buffer 4 10X 1.0 ApaLI (10 units/μl) 0.4 BSA 100X 0.1 ddWater 5.5 Mix Final Volume 7.0

[0204] Aliquot 7 μl ApaLI mix and add 3 μl PCR product.

[0205] Incubate at 37° C.

[0206] Gel Electrophoresis

[0207] Add 2 μl orange G loading buffer and load on a 4.0% Nusieve/Me (3: 1) agarose.

[0208] Run at 150V. Products should be resolved in about 30 minutes.

[0209]FIG. 5 shows the expected band pattern and sequence around the CAST ApaLI polymorphism.

EXAMPLE 2

[0210] A. CAST Linkage Mapping

[0211] For linkage mapping, the B×Y resource family (Malek et al. 2001) was genotyped using the CAST-MspI marker previously reported by Ernst et al. (1998) and two-point and multipoint linkage analysis was performed using the CRI-MAP program (Green et al. 1990).

[0212] The results of the linkage analysis showed that CAST gene was significantly linked to five markers on SSC2 (the two point recombination frequencies and LOD scores are given in parentheses): SW766 (0.02, 112.92), SW1408 (0.12, 67.34), SW2157 (0.15, 25.99) SW1844 (0.27, 13.16) and SW2445 (0.31, 11.36). These results and multipoint linkage analysis show that the CAST gene is most likely located between SW766 and SW1408, at approximately 73.1 Kosambi cM.

[0213] B. Polymorphism Discovery

[0214] We sequenced the entire CAST gene using RT-PCR and analyzing samples from the B×Y F₃ generation family but also samples from Duroc and Meishan pig breeds, in order to find causative polymorphisms responsible for the phenotypic variation in Plant/abbatoir (24 hr) loin Minolta, water holding capacity and firmness in pigs (Malek et al., 2001). The primers used for sequencing of the entire CAST coding region were designed based on the published cDNA sequence of the CAST heart isoform (GenBank Accession no. M20160). We found four unsynonymous substitutions (see FIG. 1).

[0215] Unsynonymous Polymorphisms:

[0216] 1. CAST-Hpy188I:

[0217] AGA-AAA: Arg-Lys; position, exon 13 (domain 1);

[0218] Pig: Arg/Lys; rabbit, sheep, bovine, human and mouse, cercopithecus: Arg.

[0219] 2. CAST-AciI

[0220] ACT-GCT: Thr-Ala; position, exon 22 (domain 3);

[0221] Pig: Ala/Thr; rabbit, human: Ala; sheep and bovine: Thr; mouse: Ile.

[0222] 3. CAST-PvuII

[0223] AGA-AGC: Arg-Ser; position, exon 27 (domain 4);

[0224] Pig: Arg/Ser; rabbit, bovine, human, mouse: Ser.

[0225] 4. CAST-ApaLI

[0226] AGT-AAT: Ser-Asn; position, exon 6 (domain L)

[0227] The engineered CAST-ApaLI SNP is important because is in complete linkage disequilibrium with CAST-Hpy188I even though there are about 11 kb distance between them based on human genomic sequence. This fact was revealed by genotyping over 200 animals from different commercial lines. CAST-ApaLI SNP could substitute CAST-Hpy188I which has some effects on meat tenderness.

[0228] The repetitive multidomain structure of human Calpastatin is disclosed in Takano & Maki, 1999, the disclosure of which is hereby incorporated herein by reference.

[0229] The CAST PvuII and AciI are in a very conserved region of the subdomains. CAST Hpy188I is in exon 13 (TVRSAAP) in the second part of subdomain C, domain 1. All four domains have inhibitory functions independently (Maki et al., 1987; Emori et al., 1988). Subdomain B is the inhibitory center (Ma et al., 1993). Subdomains A and C are important for the potential of the inhibition activity of CAST (Maki et al., 1988); Kawasaki et al., 1989; Uemori et al., 1990). Ma et al. (1994) reported that single mutations in the inhibitory center (subdomain B) or even in either subdomains A or C (involved in the potentiation of the inhibition activity) affects CAST activity.

EXAMPLE 3

[0230] Association Analysis Between the CAST Unsynonymous Polymorphisms and Meat Quality and Growth Traits in Pigs.

[0231] We designed a PCR-RFLP test for each of the unsynonymous polymorphism we discovered and we genotyped samples from the following resources:

[0232] a) The F₂ generation of the B×Y family.

[0233] b) 14 Duroc DNA samples with Calpastatin activity data from Longisimus dorsi muscle measured at 0, 6 and 24 hr after slaughter.

[0234] c) 64 samples of a F₁ generation Duroc×Yorkshire cross with meat quality data.

[0235] d) Three PIC commercial populations as follows: Large White and Duroc synthetic based lines and also a Composite line.

[0236] a) The F₂ generation of the B×Y family was used for an association study between the CAST-Hpy188I and PvuII substitutions with the traits with QTL in the area where CAST was mapped (Table 2 and 15). CAST-AciI was not polymorphic in this population. This polymorphism we found to be highly informative in Meishan breed and the results are shown in Table 2. The table shows that for CAST Hpy188I, the 11 (KK) genotype is associated with a meat less firm, more juicy, tender and easier to chew and a lower average Instron force. Similar results were obtained for CAST PvuII association study(Table 15).

[0237] A haplotype analysis was run in order to be able to dissect which polymorphism has real effects on the traits measured. There are 3 haplotypes present: haplotype 1: Hpy188I-1 and PvuII-1; haplotype 2: Hpy188I -2 and PvuII-1; haplotype 3: Hpy188I-2 and PvuII-2 (Table 16). There are significant differences between the effects of haplotype 1 and 3 for juiceness, instron force and chew score. Haplotype 3 is associated with higher average instron force, the meat is less tender and has a higher chew score. For firmness there are significant differences between the effects of haplotype 1 and 2 and between 2 and 3, both sites being involved in the phenotypic variation of this trait.

[0238] Using NetPhos2 software a prediction analysis was performed of possible calpastatin phosphorylation substrates recognized by PKA (cAMP-dependent Protein Kinase). PKA phosphorylates calpastatin and agregates it near the nucleus (Alverna et al., 2001). Same authors consider that this intracellular reversible mechanism regulates the level of cytosolic CAST. Based on this, probably during earlier steps of its inactivation calpains can escape calpastatin inhibition. The prediction analysis revealed that PvuII and eApaLI affect two phosphorylation consensus sequences and finally possible change in calpastatin localization and ability to inhibit calpains.

[0239] CAST ApaLI is in linkage disequilibrium with Hpy188I even they are at about 11 kb. distance apart based on human CAST genomic DNA sequence. A test for one of these SNPs can be used to genotype actually both. TABLE 2 Association results between the genotypes of CAST Hpy1881 and some meat quality traits in F₂ Berkshire × Yorkshire family Least Square Means* Traits 11(KK) 12(KR) 22(RR) P Firmness  3.21^(g,e)  3.44^(h)  3.43^(f) 0.0012 136 233 134 Juiceness  6.23^(c)  6.05^(a)  5.76^(d,b) 0.0449 136 228 129 Tenderness  8.01^(c,a)  7.74^(d)  7.75^(b) 0.1060 136 228 129 Chew score  2.32^(a)  2.51^(b)  2.54^(b) 0.1084 136 228 129 Ave Instron Force  4.39^(c)  4.45^(c)  4.63^(d) 0.0457 127 213 128

[0240] b) A total number of 14 Duroc DNA samples with CAST activity data at 0, 6 and 24 hours were genotyped for the CAST-Hpy188I and PvuII. In the case of Hpy188I where we have a similar number of animals in the two genotype classes we identified a small difference between the means in the favor of 11 genotype at 24 hr (Table 3, FIG. 6). For the same polymorphism there were no differences between the 11 and 12 genotypes regarding CAST activity at 0 and 6 hr. The CAST-AciI polymorphism was not informative in this set of samples. See FIG 6. TABLE 3 The mean values of the calpastatin activity in two of the CAST Hpy188I and PvuII genotypes. Calpastatin activity Calpastatin activity Calpastatin activity SNP/ 0 hr units/g 6 hr Units/g 24 hr units/g Genotypes 11 12 11 12 11 12 Hpy188I 2.17 2.16 1.69 1.64 1.04 0.96 n 8 6 8 5 8 6 PvuII 2.20 1.99 1.67 1.72 0.97 1.27 n 12 2 12 1 12 2

[0241] c) A total number of 64 samples from a F₁ generation Duroc×Yorkshire cross with meat quality data, were genotyped for the CAST-Hpy188I and PvuII polymorphisms. The CAST-AciI polymorphism was not informative in this set of samples.

[0242] Associations were detected between CAST-Hpy188I polymorphism with firmness (P=0.0936), average drip loss at day 1 (P=0.0701) and WBS force at day 3 (P=0.0315) and 5 (P=0.0045) (Table 4). Significant associations were detected between the genotypes of this polymorphism and the traits mentioned before. The highest association was for WBS force at day 5 (P=0.0045). Except the day 7 the highest variability of this trait is at day 5 and there is possible that CAST-Hpy188I to be associated with CAST activity with final effect on meat tenderness. TABLE 4 Association analysis of CAST Hpy188I marker with meat quality, body composition and growth traits in a F₁ Duroc × Yorkshire cross No. Mean animals LSmeans (s.e.) Geno Trait (s.e.) σ_(p) 11 12 22 11 12 22 P Live 250.09 9.72 27 31 6 253.32 (3.78) 253.04 (3.46) 246.85 (10.16) 0.8722 Hot 193.49 7.67 27 31 6 194.70 (2.88) 195.18 (2.64) 194.48 (7.74) 0.9844 Dressing(%) 0.774 0.015 27 31 6 0.769 (0.0053) a 0.771 (0.0049) 0.787 (0.0143) b 0.5305 Loin Temp 45 min 35.831 1.38 27 31 6 35.27 (0.40) a 35.78 (0.37) b 36.79 (1.08) 0.2797 Loin pH 45 min 6.244 0.22 27 31 6 6.26 (0.09) 6.33 (0.08) 6.16 (0.23) 0.6611 Ham pH 45 min 6.26 0.31 27 31 6 6.32 (0.11) 6.39 (0.10) 6.07 (0.30) 0.6156 Loin pH 2 hr 5.88 0.32 27 31 6 5.86 (0.12) a 6.00 (0.11) b 5.71 (0.32) 0.4172 Ham pH 2 hr 5.87 0.31 27 31 6 5.89 (0.12) 6.00 (0.11) 5.77 (0.32) 0.5909 Loin Temp 4 hr 15.400 2.11 27 31 6 14.75 (0.59) 15.06 (0.54) 16.45 (1.58) 0.6308 Loin ph 4 hr 5.76 0.27 27 31 6 5.79 (0.11) 5.88 (0.10) 5.53 (0.28) 0.4686 Ham temp 4 hr 21.52 2.12 26 25 6 21.86 (0.50) c 21.66 (0.43) a 19.17 (1.27) d, b 0.2406 Ham pH 4 hr 5.65 0.21 27 31 6 5.70 (0.07) 5.70 (0.06) 5.50 (0.18) 0.6587 Loin Temp 6 hr 10.682 2.70 25 22 5 10.24 (0.51) a 10.42 (0.47) 12.13 (1.37) b 0.5245 Loin pH 6 hr 5.69 0.20 27 31 6 5.67 (0.08) 5.75 (0.07) 5.58 (0.21) 0.5121 Ham Temp 6 hr 17.02 2.71 27 31 6 17.75 (0.42) 17.31 (0.36) 17.50 (1.27) 0.6618 Ham pH 6 hr 5.56 0.13 27 31 6 5.54 (0.04) 5.55 (0.04) 5.55 (0.11) 0.9874 Loin pH 24 hr 5.56 0.08 27 31 6 5.60 (0.03) a 5.56 (0.03) b 5.56 (0.08) 0.3814 Loin Temp 24 hr 2.095 0.52 27 31 6 2.04 (0.11) 2.15 (0.10) a 1.77 (0.30) b 0.4081 Temp BF 24 hr 2.948 0.49 27 31 6 3.00 (0.13) 3.09 (0.12) a 2.64 (0.35) b 0.4691 pH BF 24 hr 5.62 0.13 27 31 6 5.63 (0.04) 5.60 (0.04) 5.67 (0.12) 0.5856 Temp SM 24 hr 2.811 0.53 27 31 6 2.84 (0.14) 2.93 (0.13) 2.47 (0.38) 0.5354 pH SM 24 hr 5.60 0.13 27 31 6 5.60 (0.05) 5.58 (0.04) 5.59 (0.12) 0.8663 Last rib fat 0.914 0.15 27 31 6 0.937 (0.041) 0.964 (0.038) a 0.819 (0.111) b 0.4933 NPPC Color 2.55 0.60 27 31 6 2.42 (0.21) a 2.67 (0.20) b 2.74 (0.58) 0.4841 Marbling 1.633 0.58 27 31 6 1.65 (0.17) a 1.83 (0.16) b 1.39 (0.46) 0.4549 JCS 2.383 0.58 27 31 6 2.199 (0.20) 2.390 (0.18) 2.453 (0.53) 0.5960 LD L 49.69 3.31 27 31 6 50.49 (1.22) 49.70 (1.12) 47.87 (3.28) 0.6906 Ld a 4.12 1.14 27 31 6 4.64 (0.37) a 4.21 (0.34) b 3.80 (1.00) 0.4363 LD b 10.62 1.08 27 31 6 11.13 (0.35) a 10.84 (0.32) a 9.38 (0.94) b 0.2694 LD L* 56.59 3.19 27 31 6 57.36 (1.18) 56.59 (1.08) 54.87 (3.16) 0.6860 Ld a* 3.17 1.23 27 31 6 3.69 (0.39) a 3.27 (0.36) b 2.93 (1.06) 0.5109 SM L 44.92 2.64 27 31 6 44.45 (0.94) 45.13 (0.86) 44.93 (2.53) 0.7626 SM a 6.73 1.27 27 31 6 7.28 (0.39) a 6.92 (0.36) a 5.16 (1.06) b 0.2132 SM b 10.44 0.99 27 31 6 10.60 (0.33) a 10.65 (0.30) a 9.37 (0.87) b 0.4897 SM L* 51.83 2.67 27 31 6 51.34 (0.95) 52.03 (0.87) 51.88 (2.56) 0.7595 SM a* 6.46 1.47 27 31 6 7.11 (0.45) a 6.64 (0.41) b, a 4.73 (1.22) b 0.2104 SM b* 15.90 1.43 27 31 6 16.23 (0.43) a 16.21 (0.40) a 14.13 (1.17) b 0.3352 BF L 45.87 3.70 27 31 6 45.98 (1.36) a 44.39 (1.25) b 45.64 (3.66) 0.4920 BF a 7.83 1.29 27 31 6 8.47 (0.39) 8.12 (0.35) 7.36 (1.04) 0.5067 BF b 10.93 1.24 27 31 6 11.13 (0.43) 10.71 (0.39) 10.18 (1.15) 0.5258 BF L* 52.79 3.69 27 31 6 52.85 (1.40) a 51.27 (1.23) b 52.57 (3.62) 0.4842 BF a* 7.61 1.46 27 31 6 8.35 (0.42) 8.06 (0.38) 7.17 (1.13) 0.5956 BF b* 16.57 1.65 27 31 6 16.88 (0.54) 16.42 (0.49) 15.29 (1.44) 0.5092 Drip Loss Day 1-5 0.0194 0.0067 27 31 6 0.020 (0.0015)a 0.019 (0.0013)b 0.016 (0.0039) 0.4072 Sirloin % Purge 0.0337 0.0148 27 31 6 0.031 (0.0043) 0.029 (0.0039) a 0.046 (0.0116)b 0.5071 BF % Purge 0.0313 0.0155 26 30 6 0.031 (0.0047) a 0.026 (0.0044) b 0.035 (0.0128) 0.4910 Day 1 WBS 3.143 27 31 6 2.940 (0.22) a 3.172 (0.20) b 3.29 (0.59) 0.5329 Day 3 WBS 3.585 27 31 6 3.079 (0.22) a, e 3.426 (0.20) b, c 4.847 (0.59) f, d 0.0315 Day 7 WBS 3.586 27 31 6 3.301 (0.22) a 3.407 (0.20) a 4.279 (0.60) b 0.3953

[0243] Associations were detected between CAST-PvuII polymorphism and sirloin % purge (P=0.0121) and WBS force at day 5 (P=0.025) (Table 5). Because there were only 2 animals with the 22 genotype, we concentrated on the differences between 11 and 12 genotypes. For WBS force at day 5 (overall P value=0.0045) we detected a significant difference between 11 and 12 genotypes (p<0.01). TABLE 5 Association analysis of CAST PvuII marker with meat quality, body composition and growth traits in a Duroc × Yorkshire cross No. Mean animals LSmeans (s.e.) Geno Trait (s.e.) σ_(p) 11 12 22 11 12 22 P Live 250.09 9.72 40 22 2 254.46 (3.78) a 253.96 (3.36) a 233.68 (14.68) b 0.4522 Hot 193.49 7.67 40 22 2 197.11 (2.83) a 197.06 (2.52) c 176.93 (10.99) b, d 0.2515 Dressing(%) 0.774 0.015 40 22 2 0.7748 (0.0054) 0.7758 (0.0048) 0.7588 (0.0211) 0.7445 Loin Temp 45 min 35.831 1.38 40 22 2 35.484 (0.416) a 36.021 (0.370) b 36.286 (1.615) 0.5729 Loin pH 45 min 6.244 0.22 40 22 2 6.246 (0.088) 6.291 (0.078) 6.330 (0.342) 0.9139 Ham Temp 45 min 36.29 1.34 40 22 2 35.78 (0.41) a 36.57 (0.37) b 36.52 (1.61) 0.2990 Ham pH 45 min 6.26 0.31 40 22 2 6.31 (0.12) 6.29 (0.10) 6.35 (0.45) 0.9864 Loin temp 2 hr 26.669 1.85 40 22 2 25.847 (0.648) c 27.176 (0.577) d 25.960 (2.517) 0.2169 Loin pH 2 hr 5.88 0.32 40 22 2 5.86 (0.12) 5.91 (0.11) 6.02 (0.47) 0.9352 Ham Temp 2 hr 28.08 3.03 40 22 2 28.75 (0.93) 27.77 (0.83) 27.86 (3.60) 0.6886 Ham pH 2 hr 5.87 0.31 40 22 2 5.92 (0.12) 5.85 (0.11) 6.18 (0.47) 0.7090 Loin Temp 4 hr 15.400 2.11 40 22 2 15.537 (0.599) 15.299 (0.533) 13.518 (2.328) 0.7535 Loin ph 4 hr 5.76 0.27 40 22 2 5.77 (0.11) 5.77 (0.097) 5.93 (0.425) 0.9375 Ham temp 4 hr 21.52 2.12 37 18 2 21.63 (0.52) 21.16 (0.46) 20.04 (1.92) 0.7013 Ham pH 4 hr 5.65 0.21 40 22 2 5.67 (0.07) 5.60 (0.06) 5.88 (0.27) 0.3920 Loin Temp 6 hr 10.682 2.70 40 22 2 10.977 (0.525) 10.559 (0.467) 9.880 (2.039) 0.7830 Loin pH 6 hr 5.69 0.20 40 22 2 567 (0.08) 5.70 (0.07) 5.74 (0.31) 0.9453 Ham pH 6 hr 5.56 0.13 40 22 2 5.55 (0.04) 5.53 (0.04) 5.57 (0.16) 0.8614 Loin pH 24 hr 5.56 0.08 40 22 2 5.61 (0.03) a 5.57 (0.03) b, a 5.42 (0.11) b 0.2774 Loin Temp 24 hr 2.095 0.52 40 22 2 1.944 (0.113) 2.061 (0.100) 2.387 (0.438) 0.5798 Temp BF 24 hr 2.948 0.49 40 22 2 2.90 (0.13) 3.05 (0.12) 3.05 (0.51) 0.6404 pH BF 24 hr 5.62 0.13 40 22 2 5.66 (0.04) a 5.62 (0.04) a 5.40 (0.17) b 0.4029 Temp SM 24 hr 2.811 0.53 40 22 2 2.64 (0.14) a 2.88 (0.13) b 3.26 (0.55) 0.3434 pH SM 24 hr 5.60 0.13 40 22 2 5.62 (0.05) 5.58 (0.04) 5.48 (0.18) 0.6812 Last rib fat 0.914 0.15 40 22 2 0.904 (0.042) 0.937 (0.038) 0.995 (0.165) 0.7831 NPPC Color 2.55 0.60 40 22 2 2.55 (0.22) 2.69 (0.20) 2.48 (0.86) 0.8471 Firmness 1.875 0.42 40 22 2 1.873 (0.146) 1.938 (0.130) 1.857 (0.567) 0.9240 Wetness 1.945 0.50 40 22 2 1.833 (0.182) 2.022 (0.162) 2.325 (0.708) 0.6643 Marbling 1.633 0.58 40 22 2 1.56 (0.18) 1.72 (0.16) 2.11 (0.69) 0.6936 JCS 2.383 0.58 40 22 2 2.337 (0.200) 2.489 (0.178) 1.753 (0.777) 0.5415 LD L 49.69 3.31 40 22 2 49.65 (1.24) 48.83 (1.10) 52.61 (4.81) 0.6459 Ld a 4.12 1.14 40 22 2 4.33 (0.38) 4.20 (0.34) 4.35 (1.49) 0.9526 LD b 10.62 1.08 40 22 2 10.65 (0.36) 10.38 (0.32) 11.88 (1.40) 0.4931 LD L* 56.59 3.19 40 22 2 56.53 (1.19) 55.75 (1.06) 59.55 (4.63) 0.6336 Ld a* 3.17 1.23 40 22 2 3.41 (0.41) 3.29 (0.36) 3.25 (1.57) 0.9720 LD b* 15.53 1.37 40 22 2 15.56 (0.42) 15.26 (0.37) a 17.22 (1.62) b 0.4343 SM L 44.92 2.64 40 22 2 44.19 (0.95) 44.90 (0.85) 47.63 (3.70) 0.6821 SM a 6.73 1.27 40 22 2 6.57 (0.41) 6.81 (0.37) 6.95 (1.61) 0.8942 SM b 10.44 0.99 40 22 2 10.10 (0.33) 10.40 (0.29) 11.64 (1.29) 0.5488 SM L* 51.83 2.67 40 22 2 51.07 (0.96) 51.80 (0.86) 54.68 (3.74) 0.6642 SM a* 6.46 1.47 40 22 2 6.36 (0.48) 6.55 (0.42) 6.36 (1.85) 0.9396 SM b* 15.90 1.43 40 22 2 15.42 (0.45) a 15.82 (0.40) 17.63 (1.73) b 0.5111 BF L 45.87 3.70 40 22 2 44.56 (1.39) 44.38 (1.24) a 50.60 (5.40) b 0.5625 BF a 7.83 1.29 40 22 2 8.19 (0.40) 8.18 (0.36) 7.35 (1.55) 0.8861 BF b 10.93 1.24 40 22 2 10.65 (0.44) 10.62 (0.39) 11.66 (1.71) 0.8516 BF L* 52.79 3.69 40 22 2 51.45 (1.37) 51.26 (1.22) a 57.50 (5.34) b 0.5536 BF a* 7.61 1.46 40 22 2 8.16 (0.43) 8.13 (0.38) 6.73 (1.68) 0.7469 BF b* 16.57 1.65 40 22 2 16.27 (0.55) 16.24 (0.49) 17.22 (2.14) 0.9111 Ave Drip Loss 0.0212 0.0114 40 22 2 0.0219 (0.0045) 0.0217 (0.0040) 0.0197 (0.0174) 0.9939 Day 1 Drip Loss Day 1-5 0.0194 0.0067 40 22 2 0.0191 (0.0015) 0.0189 (0.0014) 0.0173 (0.0059) 0.9665 Ave Drip Loss 0.0402 0.0149 40 22 2 0.0405 (0.0052) 0.0402 (0.0046) 0.0365 (0.0201) 0.9849 SM % Purge 0.0344 0.0126 40 22 2 0.0340 (0.0041) 0.0328 (0.0037) 0.0490 (0.0160) 0.6198 BF % Purge 0.0313 0.0155 38 22 2 0.0327 (0.0049) 0.0311 (0.0043) 0.0105 (0.0189) 0.5984 Ave % Purge 0.0331 0.0104 40 22 2 0.0304 (0.0030) a 0.0309 (0.0027) a 0.0478 (0.0117) b 0.4199 Day 3 WBS 3.585 40 22 2 3.465 (0.236) a 3.860 (0.210) b 2.917 (0.917) 0.2339 Day 5 WBS 3.524 40 22 2 3.083 (0.208) g 3.802 (0.185) h 3.883 (0.807) 0.0250 Day 7 WBS 3.586 40 22 2 3.711 (0.227) a 3.385 (0.202) b 3.375 (0.881) 0.5032

[0244] d) We used several PIC commercial populations for an association study in order to verify some of the significant results we obtained using the F₂ generation of the B×Y family. The samples we used have data for meat quality, body composition and growth traits. For these samples we did not have Instron force data, but we had firmness (a subjective score) and also drip percentage. We again used only CAST-Hpy199I and PvuII markers. CAST AciI was not sufficiently polymorphic for an association study (see Table 6). TABLE 6 Genotype and allelic frequency for the porcine CAST-Hpy188I, PvuII and AciI polymorphisms in several PIC commercial lines. Large Duroc Landrace White Berkshire Duroc Synthetic Hampshire Pietrain Composite CastHpy188I 11 5 4 21 12 6 11 16 6 12 14 9 2 12 16 8 8 15 22 5 10 2 5 3 N 24 23 23 24 24 24 24 24 P 0.5 0.37 0.95 0.75 0.58 0.63 0.83 0.56 Cast-PvuII 11 21 7 19 21 9 11 24 19 12 10 2 3 14 7 5 22 5 1 5 N 21 22 21 24 24 23 24 24 P 1 0.55 0.95 0.94 0.67 0.63 1 0.9 Cast-AciI 11 21 24 22 22 24 22 22 24 12 3 1 1 2 22 N 24 24 23 22 24 23 24 24 P 0.94 1 0.98 1 1 0.98 0.96 1

[0245] In the Large White based line we saw some significant associations (Table 7 and 8 ). For both markers, firmness has the same trend as in the B×Y population. The 11 (KK) CAST Hpy188I genotype is associated with higher drip percentage. In the same direction are also the effects of CAST-PvuII genotypes. Regarding the other traits we can see that 22 genotype (for both of the markers) is associated with slower growth rate and is leaner than 11. There are significant differences between the genotype on test daily gain (TDG) and US-muscle depth (US_MD) for both of the markers. TABLE 7 Association results between the genotypes of CAST Hpy188I and some meat quality and growth traits in PIC Large White based population. Least Square Means* Traits 11(KK) 12(KR) 22(RR) P Firmness  2.74 (29)^(a)  2.88 (60)  2.98 (26)^(b) 0.36  29  60  26 Hprofat  14.28 (81)^(a)  13.89 (176)^(b)  13.87 (82) 0.48  81 176  82 LDG, g/d 648.7 (90)^(a) 649.5 (193)^(a) 643.0 (101)^(b) 0.32  90 193 101 TDG, g/d 846.1 (86)^(c) 846.7 (189)^(e) 830.0 (101)^(d f) 0.09  86 189 101 US_MD  57.90 (85)^(e)  58.50 (185)^(e)  60.33 (98)^(f) 0.03  85 185  98

[0246] TABLE 8 Association results between the genotypes of CAST PvuII and some meat quality and growth traits in PIC Large White based population Least Square Means* Traits 11 (RR) 12 (RS) 22 (SS) P Firmness  2.80 (44)  2.87 (53)  2.97 (10) 0.69  44  53 10 Hprofat 13.96 (111) 14.06 (164) 13.38 (41) 0.28 111 164 41 LDG, g/d 649.2 (123)^(a) 648.5 (185)^(c) 637.9 (50)^(d) 0.13 123 185 50 TDG, g/d 846.1 (118)^(e) 846.7 (182)^(c) 830.0 (50)^(f,d) 0.06 118 182 50 US_MD 57.69 (116)^(e,a) 59.56 (176)^(f) 59.44 (50)^(b) 0.05 116 176 50

[0247] In a joint analysis including both markers with and without interaction between them, some associations are suggested. There are interactions detected only for boneless weight of the loin (P=0.03), loinpH (0.04) and hampH (0.02) but the number of individuals in four of the classes is very low making it difficult to draw any conclusions. Including both genotypes in the model, the overall probability was <0.10 for US_MD for Hpy188I, and for loinminb, LMprct, US_MD for PvuII respectively.

[0248] In the Duroc Synthetic line we saw some significant associations (Tables 9 and 10). For both markers, the most important association was for drip percentage: P=0.004 for PvuII and P=0.03 for Hpy188I. The difference between LS means of homozygous classes was 1.56% for PvuII and 0.74% for Hpy188I.

[0249] In the Composite line for the CAST-Hpy188I an important association was detected for firmness (Table 11). The 11 genotype is associated with lower firmness, as for Large White population (both markers), and for B×Y (CAST-Hpy188I) and the F1 generation Duroc×Yorkshire for CAST-Hpy188I.

[0250] For the CAST-PvuII an interesting association was found for h_binwt (bone in weight of the ham), the 11 genotype being associated with the higher value (Table 12). Also an association was detected for hpromeat (Henessey probe loin depth), with the 11 genotype having the highest value. This association was also confirmation by haplotype analysis in same line (contrast P is 0.06 between haplotype 2 and 3, difference between them is due to PvuII site).

[0251] Across the lines we detected for CAST Hpy188I some associations for firmness (0.07) (11 genotype-lower firmness like in B×YF2 population), hamminl (P=0.05), hprorib (P=0.14), endwt (P=0.02), LDG (P=0.06), TDG (0.04) and for US_MD (P=0.05).

[0252] For the last four traits the same associations were observed and they were in the same direction as was obtained for Large White population (Table 13).

[0253] For the CAST-PvuII some associations were observed for loinminb (0.001), for hammina (P=0.01), endwt (P=0.03), LDG (P=0.13) and for TDG (0.12). For the last three traits the same associations were observed and were in the same direction as was obtained for Large White population and also across lines analysis for CAST Hpy188I (Table 14) TABLE 9 Analysis of meat quality and production traits with CAST Hpy-188I in PIC Duroc Synthetic based line. No. animals Lsmeans (s.e.) geno α δ Trait Mean (s.e.) σ_(p) 11 12 22 11 12 22 p trait (s.e.) p trait (s.e.) p Marbling  2.50 (0.05) 0.71 75 104 23  2.47 (0.09) a  2.62 (0.07)b e  2.26 (0.14)b f 0.04 −0.10 (0.08) a   0.17 (0.07) c LoinpH  5.73 (0.01) 0.14 106 176 55  5.74 (0.01) e  5.73 (0.01) c  5.69 (0.02)f d  0.11 −0.02 (0.01) c   0.01 (0.01) Hamminl 47.98 (0.30) 4.34 75 105 25 48.60 (0.59) a c 47.62 (0.53) b 46.84 (0.89) d 0.15 −0.88 (0.50) b −0.07 (0.39)

[0254] TABLE 10 Analysis of meat quality and production traits with CAST PvuII in PIC Duroc Synthetic based line. No. animals Lsmeans (s.e.) geno α δ Trait Mean (s.e.) σ_(p) 11 12 22 11 12 22 p trait (s.e.) p trait (s.e.) p L_binwt 20.64 (0.15) 2.12 113 64 8 20.80 (0.14) e 20.20 (0.18)f a 21.08 (0.51) b 0.02  0.14 (0.27) −0.49 (0.21) c Dripprct  2.25 (0.10) 1.37 103 51 7  2.10 (0.12)a i  2.44 (0.17)b e  3.66 (0.45)j f 0.004 0.78 (0.24) e −0.29 (0.19) a

[0255] TABLE 11 Analysis of meat quality and production traits with CAST Hpy-188I in PIC Composite line. No. animals Lsmeans (s.e.) geno α δ Trait Mean (s.e.) σ_(p) 11 12 22 11 12 22 p trait (s.e.) p trait (s.e.) p Firmness  2.71 (0.11) 0.94 26 28 14  2.57 (0.13) c i  2.87 (0.11) d  3.29 (0.17) j c 0.005   0.36 (0.11) e −0.04 (0.11) Endwt 113.3 (0.47) 7.88 82 145 40 111.8 (1.02) e 111.6 (0.80) e 108.6 (1.38) f 0.10  −1.63 (0.80) c   0.89 (0.69) a

[0256] TABLE 12 Analysis of meat quality and production traits with CAST PvuII in PIC Composite line. No. animals Lsmeans (s.e.) geno α δ Trait Mean (s.e.) σ_(p) 11 12 22 11 12 22 p trait (s.e.) p trait (s.e.) p h_binwt 25.43 (0.18) 1.98 76 23 1 25.56 (0.22)e a 24.80 (0.34) f 23.61 (1.39) b 0.05 −0.97 (0.69) a   0.15 (0.49) Hpromeat 63.19 (0.64) 9.74 149 49 4 60.97 (0.89) e 58.16 (1.35) f 58.89 (4.10) 0.13 −1.04 (2.05) −1.18 (1.54)

[0257] TABLE 13 Analysis of meat quality and production traits with CAST Hpy-188I Across All lines No. animals LSmeans (s.e.) Trait Mean (s.e.) σ_(p) 11 12 22 11 12 22 Marbling  2.18 (0.03) 0.78 179 310 104 2.23 (0.05) 2.28 (0.04) a 2.20 (0.07) b Firmness  2.86 (0.06) 1.06 118 163 58 2.95 (0.06)c e 3.10 (0.05) d 3.17 (0.09) f Hamminl 46.89 (0.20) 4.52 156 253 86 47.62 (0.39) e 47.24 (0.33) e 46.19 (0.49) f Hprorib 14.59 (0.21) 4.07 130 182 61 15.22 (0.42)c a 14.30 (0.37) d 14.30 (0.56) b Endwt 111.6 (0.24) 7.62 285 518 201 111.4 (0.46) g 110.9 (0.37) e 109.6 (0.54)h f LDG, g/d 664.5 (1.55) 49.7 285 518 201 665.6 (2.91) e 663.3 (2.26) c 656.8 (3.16)f d TDG, g/d 862.1 (2.53) 75.4 225 450 185 870.7 (5.11) e 867.8 (3.94) e 854.3 (5.56) f US_MD 61.52 (0.27) 8.09 226 449 183 59.48 (0.56) e 59.71 (0.46) e 60.95 (0.60) f α δ geno Line * geno p p Trait p p trait (s.e.) 1 2 trait (s.e.) 1 2 Marbling 0.40 0.009 −0.02 (0.04) c   0.05 (0.03) a c Firmness 0.07 0.02   0.11 (0.05) c e   0.03 (0.05) Hamminl 0.05 0.69 −0.71 (0.29) c   0.22 (0.24) Hprorib 0.14 0.80 −0.46 (0.33) a −0.31 (0.29) a Endwt 0.02 0.38 −0.91 (0.33) d   0.30 (0.29) a LDG, g/d 0.06 0.89 −4.37 (1.93) c   1.42 (1.72) TDG, g/d 0.04 0.75 −8.17 (3.44) c   3.54 (3.07) a US_MD 0.05 0.39   0.74 (0.33) c a −0.33 (0.28) a

[0258] TABLE 14 Analysis of meat quality and production traits with CAST PvuII Across All lines No. animals LSmeans (s.e.) Trait Mean (s.e.) σ_(p) 11 12 22 11 12 22 Loinminb 3.17 (0.04) 1.23 480 337 71  3.35 (0.05)e a  3.52 (0.06)f i  3.16 (0.11)b j Hamminl 46.89 (0.20) 4.52 254 167 31 47.25 (0.33) a 47.23 (0.39) a 46.05 (0.80) b Hammina 8.59 (0.08) 1.8 254 166 31  8.60 (0.12)e a  8.97 (0.14) f  8.27 (0.29)b e Endwt 111.6 (0.24) 7.62 506 351 77 111.2 (0.39)c e 110.3 (0.46)da 109.0 (0.86)f b LDG, g/d 664.5 (1.55) 49.7 506 351 77 663.1 (2.43) c 662.9 (2.70) c 653.4 (4.81) d TDG, g/d 862.1 (2.53) 75.4 422 313 73 869.2 (4.20) e 865.5 (4.70) c 850.8 (8.50) f d α δ geno Line * geno p p Trait p p trait (s.e.) 1 2 trait (s.e.) 1 2 Loinminb 0.001 0.38 −0.09 (0.06) a a 0.18 (0.05) g Hamminl 0.32 0.76 −0.60 (0.41) a 0.39 (0.34) a Hammina 0.01 0.40 −0.16 (0.15) a 0.36 (0.12) e Endwt 0.03 0.65 −1.08 (0.45) c 0.11 (0.38) LDG, g/d 0.13 0.47 −4.82 (2.53) b 3.08 (2.13) a TDG, g/d 0.12 0.77 −9.18 (4.49) c 3.66 (3.81)

[0259] Haplotype analysis for each population revealed several interesting associations. This analysis allows us to estimate the impact of the different polymorphisms. In order to do this we are interested in the differences between effects of haplotypes that are different at only one polymorphic site so as to detect each site effect. For example in the Duroc Synthetic and Composite Line where we have three haplotypes the unique difference between haplotype 2 (2−1) and 3 (2-2) is at the PvuII site. In this way it is possible to estimate the potential effect of the PvuII polymorphism. In summary based on haplotype analysis we revealed the following effects (taking in account contrast P values lower than 0.10):

[0260] CAST Hpy188I has effects (or is in linkage disequilibrium with QTL) on: loinminl (Large White), loinpH (Large White), days on test (Large White), hamminl (Large White, all lines), boneless weight of the loin (Duroc), firmness (Composite), LDG (Composite, all lines), TDG (all lines).

[0261] CAST-PvuII has effects (or is in linkage disequilibrium with QTL) on: loinminl (Large White, Duroc and all lines), loin pH (Large White), hpromeat (Large White, all lines), aloca backfat (Large White), days on test (Large White), drip percentage (Duroc), US_MD (Composite) and bone in weight of the ham (Composite).

[0262] Both CAST Hpy188I and PvuII have an effect (or are in linkage disequilibrium with a QTL) on % drip loss. We also ran an analysis including both the Duroc and Composite line because there are just 3 haplotypes present in both lines in order to attempt a better estimate of the effects. We obtained a highly significant difference for % drip loss (larger as in Duroc) (Table 17) between the effects of haplotype 1 and 3. Haplotype 3 is associated with higher drip loss as expected based on the other analyses. Also significant differences between haplotype 2 and 3 were revealed, again similar to the Duroc population, suggesting an effect of PvuII alone. When allele 2 is present for both sites (haplotype 3) the change in % drip loss is significant. When we compared the haplotype results with single association study we obtained the same direction in the phenotype variation. For example in the case of firmness, allele CAST-Hpy188I-1 is associated with lower firmness compared with the 2 allele. The same result was revealed by haplotype analysis. The same situation applies for another trait—drip percentage with a strong association that was revealed in Duroc population for CAST-PvuII polymorphism. (as indicated we only consider here the effects based on the differences between the haplotypes and only the differences where P<0.10 taken in account). TABLE 15 Association results between the genotypes of CAST PvuII and some meat quality traits in F₂ Berkshire × Yorkshire family TRAITS 11(RR) 12(RS) 22(SS) P Leanness 35.37^(a) 36.10^(b) 35.92 0.232 Firmness 3.33 3.42 3.41 0.301 24 h loin pH 5.73^(a,c) 5.76^(b) 5.78^(d) 0.087 Juiceness 6.19^(c) 6.03 5.76^(d) 0.093 Tenderness 7.98^(a) 7.76^(b) 7.76 0.151 Chew score 2.37 2.51 2.53 0.238 InstronForce 4.39^(a) 4.49 4.62^(b) 0.105 WHC 0.203 0.199 0.178 0.277

[0263] TABLE 16 CAST haplotype substitution effects for some meat quality traits in B × Y Haplotype* effect Contrast p value Trait 1 2 3 1 vs 2 1 vs 3 2 vs 3 Juiciness 0.22 0.06 0 0.43 0.01 0.75 Tenderness 0.14 0.10 0 0.82 0.07 0.55 Chew score −0.12 −0.02 0 0.43 0.03 0.87 InstronForce (kg) −0.14 −0.21 0 0.54 0.008 0.07 Firmness −0.06 0.18 0 0.01 0.10 0.04 frequency *haplotype 1: Hpy188I - 1 and PvuII - 1 0.50 haplotype 2: Hpy188I - 2 and PvuII - 1 0.07 haplotype 3: Hpy188I - 2 and PvuII - 2 0.43

[0264] TABLE 17 CAST haplotype substitution effects for % drip loss in two PIC populations Haplotype* freq. Haplotype effect Contrast p value Line n 1 2 3 1 2 3 1 vs 2 1 vs 3 2 vs 3 DS 154 0.61 0.19 0.20 −0.55 −0.46 0 0.66 0.004 0.04 C 93 0.62 0.28 0.10 −0.47 −0.24 0 0.28 0.17 0.51 DS + C 297 0.61 0.22 0.17 −0.58 −0.40 0 0.23 0.0004 0.03

EXAMPLE 4

[0265] In order to demonstrate further the effect of the markers discovered in the Calpastatin gene on meat quality and growth traits, we tested their effects in additional populations of pigs:

[0266] 1. Meat Quality Data Set A.

[0267] Phenotypic data (meat quality, body composition and growth traits) were collected on three commercial populations or lines. Statistical analysis was undertaken to determine associations between CAST genotype and variation in the phenotypic traits.

[0268] The associations between the CAST polymorphisms and the traits considered were tested using mixed model procedures (SAS® procedure MIXED, SAS Institute Inc., Cary, N.C.) with a model which always included sire as a random effect and slaughter date and marker genotype(s) as fixed effects. Line was added as a fixed effect for across line analyses. Sex and farm were not included because all traits were measured on females only and no more than one farm was represented on each slaughter date. While males were not used in this portion of the analysis our results in the B×Y suggest no sex by genotype effect (see example 3).

[0269] The number of animals used in association analyses varied based on the trait measured, and are listed in the tables.

[0270] Results for relevant meat quality and growth traits are shown in Tables 1 and 2 for a Large White based line for two of the markers (CAST Hpy188I and CAST PvuII).

[0271] These samples did not have instron force data, but firmness (a subjective score) and drip percentage were recorded. For both markers, firmness shows the same trend as was observed for the B×Y population (Example 3)—genotype 11 being associated with lower firmness (a lower value is considered preferable). This difference did not reach statistical significance (p=0.36 for CAST Hpy188I) however this is a subjective score which is a less powerful measure. However, the trend is in the expected direction and it is expected to be a significant difference when larger numbers are recorded. The 22 genotype (for both of the markers) is associated with slower growth rate than the 11 and 12 genotypes and there is a trend for animals of this genotype to be leaner.

[0272] Results with a Duroc based population are shown in Tables 3 and 4. Significant associations were found for both markers for Henessey probe loin depth (genotype 11 associated with higher least square (LS) mean value); CAST-PvuII and marbling (P=0.010) where genotype 11 has a lower value.

[0273] The third population was a synthetic or composite population originally made by crossing several different breeds. Results are shown in Tables 5 and 6. For the CAST-Hpy188I, a highly significant association was detected for firmness (P=0.005 1; Table 5). The 11 genotype is associated with lower firmness, exactly as in the B×Y F₂ experiment (see Example 3) or in the other populations in this example. For CAST-PvuII a highly significant association was discovered again for Henessey probe loin depth (genotype 11 has a higher LS value; P=0.006) (Table 6). Drip loss also tends to be lower with genotype 11 for both of the markers. The difference is statistically significant for CAST Hpy188I (P=0.03).

[0274] In order to improve the estimate of the marker effects, the data from the all populations were combined and analysed using the same model (this was deemed to be appropriate as there was no evidence of a significant interaction of genotype by population) (Table 7 and 8).

[0275] The most significant association for both of the markers was (as expected from the individual results) with firmness. There are also significant differences between the LS means of the genotypes (p<0.05). There is a 0.26 unit difference between the homozygous genotypes for CAST PvuII and 0.1 3 units for CAST Hpy188I—and again the 11 genotype was associated with lower firmness for both markers (Table 7 and 8). TABLE 1 Association results between CAST Hpy188I genotype and some meat quality and growth traits in a Large White based population. Least Square Traits 11 (KK) 12 (KR) 22 (RR) P Means* Firmness  2.74 (.14)^(a)  2.88 (.11)  2.98 (.15)^(b) 0.36 29 60 26 Hprofat 14.28 (.35)^(a) 13.89 (.29)^(b) 13.87 (.37) 0.48 81 176 82 LDG, g/d 648.7 (4.42)^(a) 649.5 (3.36)^(a) 643.0 (4.29)^(b) 0.32 90 193 101 TDG, g/d 846.1 (7.84)^(c) 846.7 (5.94)^(e) 830.0 (7.60)^(d f) 0.09 86 189 101 US_MD 57.90 (.77)^(e) 58.50 (.57)^(e) 60.33 (.74)^(f) 0.03 85 185 98

[0276] TABLE 2 Association results between CAST PvuII genotype and some meat quality and growth traits in a Large White based population Least Square Means* Traits 11 (RR) 12 (RS) 22 (SS) P Firmness  2.80 (.12)  2.87 (.12)  2.97 (.21) 0.69 44 53 10 Hprofat 13.96 (.31)^(a) 14.06 (.28)^(a) 13.38 (.45)^(b) 0.28 111 164 41 LDG, g/d 649.2 (3.93)^(c) 648.5 (3.42)^(c) 637.9 (5.53)^(d) 0.13 123 185 50 TDG, g/d 849.1 (6.94)^(e) 842.6 (6.03)^(c) 823.2 (9.82)^(f,d) 0.06 118 182 50 US_MD 57.69 (.69)^(e,a) 59.56 (.58)^(f) 59.44 (.98)^(b) 0.05 116 176 50

[0277] TABLE 3 Association results between CAST Hpy188I genotype and some meat quality and growth traits in a Duroc based population. Least Square Traits 11 (KK) 12 (KR) 22 (RR) P Means* Dripprct  1.81 (.13)^(a)  2.01 (.15)^(b)  1.87 (.30)^(b) 0.43 137 100 17 Hpromeat 53.15 (.82)^(c,k) 51.22 (.92)^(d,e) 46.38 (1.92)^(l,f) 0.002 129 95 17 aloca backfat 12.47 (.28)^(e) 12.77 (.31)^(c) 13.92 (.64)^(f,d) 0.09 136 99 17

[0278] TABLE 4 Association results between CAST PvuII genotype and some meat quality and growth traits in a Duroc based population Least Square Means* Least Square Traits 11 (RR) 12 (RS) 22 (SS) P Means* Firmness  3.21 (.05)^(a)  3.27 (.09)  3.60 (.33)^(b) 0.45 152 54 3 Dripprct  1.84 (.12)^(a)  2.03 (.17)^(b)  1.83 (.48) 0.50 175 76 6 Hpromeat 52.94 (.75)^(i,a) 49.43 (1.10)^(j) 48.04 (3.08)^(b) 0.0045 166 72 6 Marbling  2.76 (.08)^(e,c)  2.56 (0.11)^(f)  3.29 (0.28)^(d,e) 0.01 175 76 6

[0279] TABLE 5 Association results between CAST Hpy188I genotype and some meat quality and growth traits in a Composite population. Least Square Traits 11 (KK) 12 (KR) 22 (RR) P Means * Firmness 2.89 3.19 (.10)^(f,c) 3.50 (.14)^(j,d) 0.0051 33 44 21 (.13)^(e,i) Dripprct 2.06 2.41 (.22)^(b) 2.46 (.28)^(b) 0.33 47 64 27 (.26)^(a)

[0280] TABLE 6 Association results between CAST PvuII genotype and some meat quality and growth traits in a Composite population Least Square Means* Least Square Traits 11 (RR) 12 (RS) 22 (SS) P Means* Firmness  3.17 (.11)  3.21 (.13)  3.40 (.34) 0.81 67 28 3 Dripprct  2.11 (.20)^(g)  2.84 (.26)^(h)  2.41 (.72) 0.03 103 34 3 Hpromeat 62.57 (.87)^(e,g) 59.80 (1.19)^(f,c) 53.65 (3.35)^(h,d) 0.006 175 64 6 LMprct 47.26 (.23)^(a,i) 46.81 (.29)^(b,e) 45.05 (.74)^(j,f) 0.014 62 27 3 Marbling  2.14 (.08)^(g)  2.25 (.11)^(e)  3.21 (.39)^(h,f) 0.02 125 46 3 US_MD 63.21 (.7)^(c,a) 61.63 (.91)^(d) 59.78 (2.52)^(b) 0.13 215 72 6

[0281] TABLE 7 Association results between CAST Hpy188I genotype and some meat quality and growth traits across all lines/populations. Least Square Traits 11 (KK) 12 (KR) 22 (RR) P Means* Firmness 2.96 3.06 (.05)^(f) 3.09 (.07) 0.06 319 359 102 (.06)^(e,c) Dripprct 2.06 2.11 (.10) 2.14 (.14) 0.82 367 421 123 (.11)

[0282] TABLE 8 Association results between CAST PvuII genotype and some meat quality and growth traits across all lines/populations. Least Square Means* Least Traits 11 (RR) 12 (RS) 22 (SS) P Square Means* Firmness 3.03 (.05)^(e) 3.04 (.05)^(e) 3.29 (.11)^(f) 0.06 495 249 30 Dripprct 2.07 (.1)^(a) 2.21 (.11)^(b) 2.04 (.22) 0.32 575 295 37

[0283] Haplotype Analysis

[0284] In order to estimate the effect of both markers, we constructed haplotypes and repeated the analysis. Three common haplotypes were identified: 1 (1_(—)1), 2 (2_(—)1) and 3 (2_(—)2). The combined effects of the three substitutions were estimated as haplotype substitution effects. Contrasts between haplotypes were estimated from a model including sire (random), slaughter date and one variable for each haplotype with values −1, 0 and 1 corresponding to the animal having 0, 1 or 2 copies of the haplotype in question. The haplotype substitution effects were presented as deviations from the effect of haplotype 3 which was set arbitrary to 0.

[0285] Haplotype analysis on each population and across the lines revealed several interesting associations (Table 9). The difference between haplotype 1 and 2 reflects the effect of the Hpy188I site and the differences between haplotype 2 and 3 are due to the PvuII site. In summary, based on haplotype analysis we revealed the following effects (taking in account contrast P values lower than 0.10):

[0286] CAST Hpy188I has effects (or is in linkage disequilibrium with QTL) on: days on test (Large White), Henessey probe backfat thickness, aloca backfat (Duroc), firmness (Composite—P=0.0008), life time daily gain (LDG) (Duroc, all lines), Henessey probe rib thickness (Composite, all lines), daily gain while on test (TDG) (Duroc, all lines) and the weight of the end of the test (Duroc, all lines).

[0287] CAST-PvuII has effects (or is in linkage disequilibrium with QTL) on: Henessey probe loin depth (Large White, Composite), aloca backfat (Large White), days on test (Large White), life time daily gain (Duroc), daily gain while on test (Duroc) and the weight of the end of the test (Duroc), Henessey probe backfat thickness (Duroc), Henessey probe rib thickness, muscle depth at the end of the test and lean meat % of the carcass (Composite).

[0288] Effects of both markers on: marbling (Composite), percentage drip loss (Composite; P=0.04; haplotype 1 is associated with a lower substitution effect), Henessey probe loin depth (Composite, P=0.008; haplotype 1 is associated with a high substitution effect; Duroc, haplotype 1 is associated with a higher substitution effect), firmness (all; P=0.06; haplotype 1 is associated with a lower substitution effect), life time daily gain (Large White), daily gain while on test (Large White) and the weight of the end of the test (Large White—P=0.009—haplotype 1 is associated with a higher substitution effect; all lines—P=0.07—haplotype 1 is associated with a higher substitution effect), lean meat % of the carcass (Composite) and muscle depth at the end of the test (Large White). TABLE 9 Haplotype analysis. Meat quality data set A. estimate contrast p values line trait mean (s.e.) s.d. hap1 hap2 Hap3 hap1 vs 2 hap1 vs 3 Hap2 vs 3 Large hpromeat 50.30 (0.70) 12.3 −0.39 −1.65 0 0.13 0.52 0.05 White aloc_f 13.33 (0.17) 3.14 0.31 0.69 0 0.32 0.28 0.09 endwt 109.2 (0.36) 6.53 1.52 0.81 0 0.37 0.009 0.31 days 171.0 (0.79) 10.2 −0.34 −2.86 0 0.10 0.78 0.08 ldg 644.7 (2.24) 41.2 6.89 5.25 0 0.73 0.05 0.28 tdg 844.1 (3.83) 69.6 13.35 7.03 0 0.42 0.02 0.38 us_md 59.02 (0.39) 7.04 −1.42 −0.92 0 0.54 0.02 0.27 Duroc hprofat 14.03 (0.21) 3.3 0.22 1.20 0 0.09 0.60 0.09 hpromeat 51.19 (0.46) 7.2 3.30 1.77 0 0.25 0.0008 0.27 aloc_f 12.78 (0.18) 2.92 −0.24 0.80 0 0.02 0.45 0.12 endwt 106.0 (0.67) 10.6 −0.63 −4.58 0 0.011 0.58 0.014 ldg 646.4 (3.78) 60 −4.75 −28.08 0 0.008 0.46 0.008 tdg 823.6 (6.80) 102 −9.00 −33.10 0 0.08 0.39 0.05 Composite firmness  2.92 (0.10) 1.01 −0.20 0.19 0 0.0008 0.11 0.18 dripprct  2.14 (0.11) 1.32 −0.52 −0.39 0 0.50 0.04 0.15 hpromeat 63.33 (0.64) 9.91 3.10 3.92 0 0.39 0.008 0.002 marbling  2.21 (0.07) 0.87 −0.25 −0.12 0 0.19 0.04 0.34 hprorib 14.30 (0.44) 4.25 −0.93 −2.52 0 0.08 0.34 0.03 LMprct 47.24 (0.14) 1.33 0.64 0.93 0 0.27 0.03 0.006 us_md 65.96(0.50) 8.41 1.14 1.90 0 0.26 0.19 0.04 All lines firmness  3.05 (0.04) 1.03 −0.07 −0.01 0 0.13 0.06 0.92 hprorib 14.90 (0.14) 4.04 0.24 −0.29 0 0.09 0.38 0.42 endwt 110.2 (0.23) 8.89 0.67 −0.21 0 0.04 0.07 0.66 ldg 662.7 (1.46) 55.4 2.84 −3.11 0 0.02 0.21 0.30 tdg 852.3 (2.44) 83.1 4.20 −6.03 0 0.02 0.27 0.23

[0289] Comparing the haplotype results with the single marker association results we can see as expected for the significant traits the same direction in the phenotype variation. For example, in the case of firmness, allele CAST-Hpy188I-1 is associated with lower firmness compared to the 2 allele. The same result was revealed by haplotype analysis. Haplotype 1 was also found to be the preferred haplotype in the B×Y population (see Example 3).

[0290] Trait Description—Data Set A

[0291] Firmness—subjective score of loin firmness (1 to 3)—lower is better.

[0292] Percentage drip loss (Drpprct)—amount of moisture lost from the longissimus muscle during 48 h.—lower is better.

[0293] Henessey probe loin depth (hpromeat)—higher is better.

[0294] Muscle depth at the end of the test (us_md)—higher is better

[0295] Daily gain while on test (TDG)—g/day—higher is better

[0296] Life time daily gain (LDG)—g/day—higher is better

[0297] Weight of the end of the test (endwt)

[0298] Lean meat % of the carcass (LMprct)

[0299] Days on test (days)

[0300] Henessey probe backfat thickness (hprofat)

[0301] Aloca backfat (aloc_f)—backfat thickness p2 position.

[0302] Henessey probe rib thickness (hprorib)

[0303] 2. Meat Quality Data Set B.

[0304] The individuals sampled for this study represent common commercial (slaughter pig) pigs resulting from crosses involving three or more pure lines. Animals were harvested in a commercial abattoir. Phenotypic data was collected for several subjective and non-subjective meat quality traits. Loins from each individual were aged for exactly 14 days from the date when the carcasses were cut into primals. After 14 days of aging, purge loss, cooking loss, drip loss, moisture %, intramuscular fat % (IMF) and shear force were measured.

[0305] For the individual marker analysis a linear model was used with product (combination of sireline and damline) as fixed effect. The genotype was entered as fixed effect to estimate Least Squares Means. Single marker association analysis revealed significant association for tenderness and tenderness related traits:

[0306] CAST Hpy188I has effects on: cooking loss_% (P=0.0004; genotype 11 has a lower least square mean value; there is a 4.26% difference between the homozygotes LS means); moisture % (P=0.08; 11 has a lower LS mean value); subjective juiciness and tenderness score (P=0.06-0.07; genotype 11 has a higher value). There is also evidence for an effect on shear force (P=0.16 ) difference between the homozygotes=0.23 (Table 10).

[0307] CAST-PvuII has effects on: loin pH (P=0.06) and juiciness score (P=0.04; genotype 11 has a higher LS mean value) (Table 11). TABLE 10 Analysis of meat quality and production traits with CAST Hpy 188I - Meat quality data set B. No. animals LSmeans (s.e.) Trait Mean (s.e.) σ_(p) 11 12 22 11 12 22 geno p drip_%  1.72 (0.04) 0.6 39 105 48  1.62 (0.11) 1.66 (0.07)  1.72 (0.10) 0.73 Shear Force  1.91 (0.04) 0.54 39 106 47 1.73 (0.10) a c  1.90 (0.06) b  1.96 (0.09) d 0.16 Cooking 24.09 (0.35) 4.96 39 106 48 22.29 23.83 (0.57) b i 26.55 (0.82) n j 0.0004 loss_% (0.90) am Moisture_% 74.87 (0.05) 0.74 39 106 48 74.57 (0.13) ec 74.88 (0.08) f 74.88 (0.12) d 0.08 Subjective  7.39 (0.09) 1.34 39 106 46 7.68 (0.24) e a  7.09 (0.15) f  7.21 (0.22) b 0.07 Tenderness score Subjective  8.09 (0.08) 1.17 39 106 46 8.32 (0.21) c e  7.91 (0.13) d  7.72 (0.19) f 0.06 Juiciness score

[0308] TABLE 11 Analysis of meat quality and production traits with CAST PvuII - Meat quality data set B. No. animals LSmeans (s.e.) Trait Mean (s.e.) σ_(p) 11 12 22 11 12 22 geno p LoinpH  5.73 (0.01) 0.18 78 64 16  5.72 (0.03) e  5.70 (0.03) e  5.60 (0.05) f 0.06 Drip_%  1.72 (0.04) 0.6 95 86 23  1.64 (0.08)  1.68 (0.08)  1.77 (0.14) 0.66 Shear Force  1.91 (0.04) 0.54 96 86 22  1.87 (0.07)  1.90 (0.07)  1.89 (0.12) 0.93 Cooking 24.09 (0.35) 4.96 96 86 23 23.67 (0.63) e 24.04 (0.63) c 26.00 (1.11) f d 0.14 loss_% Fat_%  2.00 (0.05) 0.68 78 71 18  1.87 (0.10)  1.95 (0.09)  1.91 (0.17) 0.77 Subjective  7.39 (0.09) 1.34 96 85 22  7.44 (0.17) c  7.08 (0.17) d  7.15 (0.30) 0.18 Tenderness score Subjective  8.09 (0.08) 1.17 96 85 22  8.22 (0.15) e  7.84 (0.15) f  7.66 (0.27) f 0.04 Juiciness score

[0309] Haplotype Analysis

[0310] Three common haplotypes were identified: 1, 2 and 3. The combined effects of the three substitutions were estimated as haplotype substitution effects. A linear model was used with product (combination of sireline and damline) as fixed effect. Contrasts between haplotypes were estimated from a model in which we used one variable for each haplotype with values −1, 0 and 1 corresponding to the animal having 0, 1 or 2 copies of the haplotype in question. The haplotype substitution effects were presented as deviations from the effect of haplotype 3 which was set arbitrary to 0 (Table 12).

[0311] CAST Hpy188I has effects on: shear force (P=0.04; haplotype 1 has lower substitution effect), cooking loss (P=0.0004; haplotype 1 has a lower substitution effect).

[0312] effects of both markers on: cooking loss (P=0.002; haplotype 1 has a lower substitution effect), subjective tenderness (P=0.09; haplotype 1 is associated with a higher substitution effect) and juiciness score (P=0.008; haplotype 1 has a higher substitution effect). TABLE 12 Haplotype analysis - Meat quality data set B. estimate contrast p values Trait mean (s.e.) s.d. hap1 hap2 hap3 hap1 vs 2 hap1 vs 3 Hap2 vs 3 Loin pH  5.73 (0.02) 0.18 0.055 0.026 0 0.34 0.03 0.37 Shear Force  1.92 (0.04) 0.55 −0.074 0.097 0 0.04 0.28 0.22 Cooking loss_% 24.23 (0.36) 5.01 −1.916 0.727 0 0.0004 0.002 0.30 Moisture_% 74.87 (0.05) 0.76 −0.151 −0.001 0 0.18 0.10 0.99 Subjective Tenderness score  7.33 (0.10) 1.32 0.276 0.199 0 0.69 0.09 0.29 Subjective Juiciness score  8.02 (0.08) 1.14 0.381 0.253 0 0.45 0.008 0.12

[0313] Trait Description—Data Set B

[0314] Cooking loss %—measured in the 14 days aged longissimus muscle at 80° C.

[0315] Juiciness—moisture feeling inside the mouth as a result of the chewing (subjective).

[0316] Tenderness—force required to bite through the loin sample (subjective).

[0317] Shear Force—measurement of the tenderness of the broiled chops-lower is better.

[0318] 3. Meat Quality Data Set C.

[0319] This set consists in gilts from 10 different commercial lines. A large number of meat quality traits were measured including a large set of sensory and texture traits, starting with juiciness, fibrosity, etc., and ending up with acceptance.

[0320] For the individual marker association analysis a mixed model was used with line and slaughterdate as fixed effects and sire as random effect. The genotype was entered as fixed effect to estimate Least Squares Means. (Table 13 and 14). Single marker association analysis revealed the following significant associations:

[0321] CAST Hpy188I has effects on the sensory and texture traits like: crumbliness (P=0.05; genotype 11 is associated with a higher LS mean value) and fibrosity (P=0.03; genotype 11 has a lower value); cooking loss was not significant (P=0.18) but genotype 11 has a lower value and the difference between homozygotes is close to significance (P<0.10).

[0322] CAST-PvuII has effects on: intramuscular fat (Gluteus medius) (P=0.04; genotype 11 is significantly leaner) and firmness (P=0.05). TABLE 13 Analysis of meat quality and production traits with CAST Hpy 188I - Meat quality data set C. No. animals LSmeans (s.e.) Trait Mean (s.e.) σ_(p) 11 12 22 11 12 22 geno p s_crumbli  4.38 (0.03) 0.8 162 235 183  4.54  4.40  4.31 (0.06) f b 0.05 (0.07) c e (0.05) d a cooking loss 33.70 (0.12) 2.29 96 136 103 33.37 33.71 (0.16) b 33.94 (0.20) d 0.18 (0.21) a c s_fibrosity  3.35 (0.03) 0.81 162 235 183  3.24 (0.06) e  3.43 (0.05) f  3.42 (0.06) f 0.03 t_gumines  6.25 (0.07) 1.17 70 108 83  6.01 (0.15) e  6.45 (0.12) f a  6.23 (0.15) b 0.05

[0323] TABLE 14 Analysis of meat quality and production traits with CAST PvuII - Meat quality data set C. No. animals LSmeans (s.e.) Trait Mean (s.e.) σ_(p) 11 12 22 (s.e.) geno p IMFGm 1.29 (0.03) 0.48 151 110 58 1.24 (0.04) e a 1.39 (0.04) f 1.33 (0.06) b 0.04 Firmness 2.93 (0.05) 0.83 111 118 46 2.91 (0.08) c 2.87 (0.07) e 3.17 (0.11) d f 0.05

[0324] Haplotype Analysis

[0325] Three common haplotypes were identified: 1, 2 and 3. The combined effects of the three substitutions were estimated as haplotype substitution effects. A mixed model was used with line and slaughterdate as fixed effects and sire as random effect. Contrasts between haplotypes were estimated from a model in which we used one variable for each haplotype with values −1, 0 and 1 corresponding to the animal having 0, 1 or 2 copies of the haplotype in question. The haplotype substitution effects were presented as deviations from the effect of haplotype 3 which was set arbitrary to 0 (Table 15). Based on the contrast between the haplotype effects we were able to reveal the effect of each marker on several meat quality traits, and it is attributed separately, based on the contrast between the haplotype's effects:

[0326] CAST Hpy188I has effects on several sensory and texture traits: hardness (P=0.004); crumbliness (P<0.0001, haplotype 1 is associated with a higher substitution effect); juiciness (P=0.07, haplotype 1 has a higher substitution effect); fibrosity (P=0.003); acceptance (P=0.005); guminess (P=0.02); cooking loss (P=0.l 1; haplotype 1 has a lower substitution effect).

[0327] CAST-PvuII has effects on: hardness (P=0.0005); crumbliness (P=0.0005); fibrosity (P=0.02); acceptance (P=0.003) and guminess (P=0.02). TABLE 15 Haplotype analysis - Meat quality data set C. estimate contrast p values Trait mean (s.e.) s.d. hap1 hap3 hap4 hap1 vs 2 hap1 vs 3 Hap2 vs 3 S_hardness  4.18 (0.04) 0.88 0.075 0.284 0 0.004 0.23 0.0005 S_crumbliness  4.39 (0.03) 0.8 0.007 −0.256 0 <.0001 0.91 0.0005 cooking loss 33.73 (0.12) 2.23 −0.200 0.140 0 0.11 0.28 0.57 S_juiciness  3.11 (0.03) 0.74 0.016 −0.095 0 0.07 0.75 0.16 S_fibrosity  3.35 (0.03) 0.8 −0.019 0.164 0 0.003 0.72 0.02 S_acceptance  4.39 (0.04) 0.85 −0.037 −0.239 0 0.005 0.54 0.003 t_guminess  6.22 (0.07) 1.17 0.021 0.401 0 0.02 0.87 0.02

[0328] Trait Description—Data Set C

[0329] Cooking loss—mesured in the longissimus muscle at 80° C.—lower is better.

[0330] Intramuscular fat (IMFGm)—measured by NIT Gluteus Medius muscle.

[0331] Hardness—force required to bite through the loin sample—lower is better.

[0332] Fibrosity—textural property measured by ease with which a substance can be separated—lower is better.

[0333] Juiciness—moisture feeling inside the mouth as a result of the chewing—higher is better.

[0334] Acceptability—or acceptance: an experience characterized by a positive attitude—higher is better.

[0335] Crumbliness—textural property characterized by ease with which a substance can be separated into smaller particles during the chewing—higher is better.

[0336] Guminess—was defined as the product of hardness×cohesiviness—lower is better.

[0337] These results further support the findings (Example 3) indicating that the CAST Hpy188I and PvuII polymorphisms are useful as markers in selection programs for tenderness and/or related meat quality traits. Haplotype I is the preferred haplotype for juiciness, tenderness and firmness; CAST Hpy188I seems to have slightly larger effects than PvuII.

[0338] In addition, there are effects on growth/loin depth in some populations and in the across lines analysis (dataset A). Haplotype 1 is associated with faster growth. These effects could be related to the effect of Calpastatin/calpain system on protein turnover or reflect linkage disequilibrium with another locus directly impacting these traits. It is possible to utilize the CAST markers (through linkage disequilibrium) to select for these traits.

[0339] In the Composite line and the across lines analysis (data set A), a significant effect was found for firmness. Haplotype 1 was associated with lower substitution effect for firmness, the same haplotype was also found to be the preferred haplotype in the B×Y F₂ resource population (Example 3).

[0340] In the Composite line (data set A) a significant effect was found for drip loss; signs of associations for this particular trait were also found in other lines/data sets.

[0341] Meat quality data set B revealed very significant effects on cooking loss, significant differences in instron force and subjective tenderness measures. Using haplotype analysis we were able to detect a highly significant 5.29% difference in cooking loss between the homozygote classes.

[0342] Both markers have significant effects on several tenderness and tenderness related measures on meat quality in set C. For one of these traits, for example,—acceptability—a highly significant difference was revealed between the substitution effects of the worst and the best haplotype.

[0343] In general, haplotype 1 is associated with a more tender, juicy meat; less cooking loss and firmness and more acceptable pork and can therefore be used to select for improved meat quality.

[0344] References

[0345] All references cited herein are hereby incorporated in their entirety by reference. This includes but is not limited to:

[0346] Alverna, M., De Tulio, R., Passalacqua, M., Salamino, F., Pontremoli, S., Melloni, E., 2001, Changes in intracellular calpastatin localization are mediated by reversible phosphorylation, Biochem. J. (2001) 354, 25-30.

[0347] Ernst C. W., Robic A., Yerle M., Wang L., Rothschild M. F., 1998 Mapping of calpastatin and three microsatellites to porcine chromosome 2q2.1-q2.4., Anim. Genet. 29 212-215.

[0348] Ma, H., Yang, H. Q, Takano, E., Hatanaka, M., Maki, M., 1994, Amino-terminal conserved region in proteinase inhibitor domain of calpastatin potentiates its calpain inhibitory activity by interacting with calmodulin-like domain of proteinase. J. Biol. Chem. 268:24430-24436.

[0349] Malek M., J. C. M. Dekkers, H. K. Lee, T. J. Baas, K. Prusa, E. Huff-Lonergan, M. F. Rothschild (2001). A molecular genome scan analysis to identify chromosomal region influencing economic traits in the pig. II. Meat and muscle composition. Mammalian Genome 12, 637-645.

1 25 1 2159 DNA Sus scrofa CDS (67)..(2139) 1 tctctcggcc gggaagccag aagcagagta tcgccttcct ctgcttcaac gagcaagtct 60 tccagt atg aat ccc aca gaa acc aag gct gta aaa aca gaa cct gaa 108 Met Asn Pro Thr Glu Thr Lys Ala Val Lys Thr Glu Pro Glu 1 5 10 aag aag tca caa tca act aag cca tct gtg gtt cat gag aaa aaa acc 156 Lys Lys Ser Gln Ser Thr Lys Pro Ser Val Val His Glu Lys Lys Thr 15 20 25 30 caa gaa gta aag cca aag gaa cac cca gag cca aaa agc cta ccc acg 204 Gln Glu Val Lys Pro Lys Glu His Pro Glu Pro Lys Ser Leu Pro Thr 35 40 45 cac tca gca gat gca ggg agc aag cgt gct cat aaa gaa aaa gca gtt 252 His Ser Ala Asp Ala Gly Ser Lys Arg Ala His Lys Glu Lys Ala Val 50 55 60 tcc aga tct aat gag cag cca aca tca gag aaa tca aca aaa cca aag 300 Ser Arg Ser Asn Glu Gln Pro Thr Ser Glu Lys Ser Thr Lys Pro Lys 65 70 75 gct aaa cca cag gac ccg acc ccc agt gat gga aag ctt tct gtt act 348 Ala Lys Pro Gln Asp Pro Thr Pro Ser Asp Gly Lys Leu Ser Val Thr 80 85 90 ggt gta tct gca gca tct ggc aaa cca gct gag acg aaa aaa gat gat 396 Gly Val Ser Ala Ala Ser Gly Lys Pro Ala Glu Thr Lys Lys Asp Asp 95 100 105 110 aaa tca tta aca tcg tct gta cca gct gaa tcc aaa tca agt aaa cca 444 Lys Ser Leu Thr Ser Ser Val Pro Ala Glu Ser Lys Ser Ser Lys Pro 115 120 125 tca gga aag tca gat atg gat gct gct ttg gat gac tta ata gac act 492 Ser Gly Lys Ser Asp Met Asp Ala Ala Leu Asp Asp Leu Ile Asp Thr 130 135 140 tta gga gga cct gaa gaa act gag gaa gat aat aca aca tat act gga 540 Leu Gly Gly Pro Glu Glu Thr Glu Glu Asp Asn Thr Thr Tyr Thr Gly 145 150 155 cct gaa gtt ttg gat cca atg agt tct acc tat ata gag gaa ttg ggt 588 Pro Glu Val Leu Asp Pro Met Ser Ser Thr Tyr Ile Glu Glu Leu Gly 160 165 170 aaa aga gaa gtc aca ctt cct cca aaa tat agg gaa ttg ttg gat aaa 636 Lys Arg Glu Val Thr Leu Pro Pro Lys Tyr Arg Glu Leu Leu Asp Lys 175 180 185 190 aaa gaa ggg att cca gtg cct cct cca gac act tcg aaa ccc ctg ggg 684 Lys Glu Gly Ile Pro Val Pro Pro Pro Asp Thr Ser Lys Pro Leu Gly 195 200 205 ccc gat gat gcc atc gat gcc ttg tca tta gac ttg acc tgc agt tct 732 Pro Asp Asp Ala Ile Asp Ala Leu Ser Leu Asp Leu Thr Cys Ser Ser 210 215 220 cct aca gct gat ggg aag aaa acc gag aaa gag aaa tct act ggg gag 780 Pro Thr Ala Asp Gly Lys Lys Thr Glu Lys Glu Lys Ser Thr Gly Glu 225 230 235 gtt ttg aaa gct cag tct gtt ggg gta atc aga agc gct gct gct cca 828 Val Leu Lys Ala Gln Ser Val Gly Val Ile Arg Ser Ala Ala Ala Pro 240 245 250 ccc cac gag aaa aaa aga agg gtg gaa gag gac acg atg agt gat caa 876 Pro His Glu Lys Lys Arg Arg Val Glu Glu Asp Thr Met Ser Asp Gln 255 260 265 270 gca ctg gag gct ttg tca gct tcc ctg ggc agc cgg aag tca gaa ccc 924 Ala Leu Glu Ala Leu Ser Ala Ser Leu Gly Ser Arg Lys Ser Glu Pro 275 280 285 gag ctt gac ctc agc tcc att aag gaa att gat gag gca aaa gcc aaa 972 Glu Leu Asp Leu Ser Ser Ile Lys Glu Ile Asp Glu Ala Lys Ala Lys 290 295 300 gaa gag aaa cta aag aag tgt ggt gaa gat gac gaa acg gtc ccg cca 1020 Glu Glu Lys Leu Lys Lys Cys Gly Glu Asp Asp Glu Thr Val Pro Pro 305 310 315 gag tat aga ttg aaa cca gcc atg gat aaa gat gga aaa cca ctc ttg 1068 Glu Tyr Arg Leu Lys Pro Ala Met Asp Lys Asp Gly Lys Pro Leu Leu 320 325 330 cca gag gct gaa gaa aaa ccc aag ccc ctg agt gaa tca gaa ctc att 1116 Pro Glu Ala Glu Glu Lys Pro Lys Pro Leu Ser Glu Ser Glu Leu Ile 335 340 345 350 gac gaa ctt tcg gaa gat ttt gac cag tct aag cgt aaa gaa aaa caa 1164 Asp Glu Leu Ser Glu Asp Phe Asp Gln Ser Lys Arg Lys Glu Lys Gln 355 360 365 tct aag cca act gaa aaa aca aaa gag tct cag gcc act gcc cct act 1212 Ser Lys Pro Thr Glu Lys Thr Lys Glu Ser Gln Ala Thr Ala Pro Thr 370 375 380 cct gtg gga gag gcc gtg tct cgg acc tcc ttg tgc tgt gtg cag tcg 1260 Pro Val Gly Glu Ala Val Ser Arg Thr Ser Leu Cys Cys Val Gln Ser 385 390 395 gca ccc cca aag cca gct acg ggc atg gtg cca gat gat gct gta gaa 1308 Ala Pro Pro Lys Pro Ala Thr Gly Met Val Pro Asp Asp Ala Val Glu 400 405 410 gcc ttg gct gga agc ctg ggg aaa aag gaa gca gat cca gaa gat gga 1356 Ala Leu Ala Gly Ser Leu Gly Lys Lys Glu Ala Asp Pro Glu Asp Gly 415 420 425 430 aag cct gtg gag gat aaa gtc aag gag aaa gcc aaa gaa gag gat cgt 1404 Lys Pro Val Glu Asp Lys Val Lys Glu Lys Ala Lys Glu Glu Asp Arg 435 440 445 gaa aaa ctt ggt gaa aag gaa gaa acg att cct cct gat tat aga tta 1452 Glu Lys Leu Gly Glu Lys Glu Glu Thr Ile Pro Pro Asp Tyr Arg Leu 450 455 460 gaa gag gtc aag gac aaa gat gga aaa act ctc ccg cac aaa gac ccc 1500 Glu Glu Val Lys Asp Lys Asp Gly Lys Thr Leu Pro His Lys Asp Pro 465 470 475 aag gaa cca gtc ctg ccc ttg agt gaa gac ttc gtc ctt gat gct ttg 1548 Lys Glu Pro Val Leu Pro Leu Ser Glu Asp Phe Val Leu Asp Ala Leu 480 485 490 tcc cag gac ttt gcc ggt ccc cca gcc gct tca tct ctt ttt gaa gat 1596 Ser Gln Asp Phe Ala Gly Pro Pro Ala Ala Ser Ser Leu Phe Glu Asp 495 500 505 510 gct aaa ctt tca gct gcc gtc tct gaa gtg gtt tcc caa acc tca gct 1644 Ala Lys Leu Ser Ala Ala Val Ser Glu Val Val Ser Gln Thr Ser Ala 515 520 525 cca acc acc cac tct gca ggt cca ccc cct gac act gtg agt gat gac 1692 Pro Thr Thr His Ser Ala Gly Pro Pro Pro Asp Thr Val Ser Asp Asp 530 535 540 aaa aaa ctt gac gat gcc ctg gat cag ctt tct gac agt ctg ggg caa 1740 Lys Lys Leu Asp Asp Ala Leu Asp Gln Leu Ser Asp Ser Leu Gly Gln 545 550 555 aga cag cct gac cca gat gag aac aag ccc ata gag gat aaa gtc aag 1788 Arg Gln Pro Asp Pro Asp Glu Asn Lys Pro Ile Glu Asp Lys Val Lys 560 565 570 gaa aaa gct gaa gct gaa cat aga gac aag ctg gga gaa aga gat gac 1836 Glu Lys Ala Glu Ala Glu His Arg Asp Lys Leu Gly Glu Arg Asp Asp 575 580 585 590 act atc ccg cct gaa tat aga cat ctc ttg gat aag gat gag gag ggc 1884 Thr Ile Pro Pro Glu Tyr Arg His Leu Leu Asp Lys Asp Glu Glu Gly 595 600 605 aaa tca acg aag cca ccc aca aag aaa cct gag gca cca aag aaa cct 1932 Lys Ser Thr Lys Pro Pro Thr Lys Lys Pro Glu Ala Pro Lys Lys Pro 610 615 620 gaa gct gcc caa gat ccc att gat gcc ctc tca ggg gat ttt gac aga 1980 Glu Ala Ala Gln Asp Pro Ile Asp Ala Leu Ser Gly Asp Phe Asp Arg 625 630 635 tgt cca tca act aca gaa acc tca gag aac aca aca aag gac aaa gac 2028 Cys Pro Ser Thr Thr Glu Thr Ser Glu Asn Thr Thr Lys Asp Lys Asp 640 645 650 aag aag acg gct tcc aag tcc aaa gca ccc aag aat ggg ggt aaa gca 2076 Lys Lys Thr Ala Ser Lys Ser Lys Ala Pro Lys Asn Gly Gly Lys Ala 655 660 665 670 aag gat tcc aca aag gca aag gag gaa act tcc aaa caa aaa tct gat 2124 Lys Asp Ser Thr Lys Ala Lys Glu Glu Thr Ser Lys Gln Lys Ser Asp 675 680 685 gga aag agt aca agt taaaagttca cactattttc 2159 Gly Lys Ser Thr Ser 690 2 691 PRT Sus scrofa 2 Met Asn Pro Thr Glu Thr Lys Ala Val Lys Thr Glu Pro Glu Lys Lys 1 5 10 15 Ser Gln Ser Thr Lys Pro Ser Val Val His Glu Lys Lys Thr Gln Glu 20 25 30 Val Lys Pro Lys Glu His Pro Glu Pro Lys Ser Leu Pro Thr His Ser 35 40 45 Ala Asp Ala Gly Ser Lys Arg Ala His Lys Glu Lys Ala Val Ser Arg 50 55 60 Ser Asn Glu Gln Pro Thr Ser Glu Lys Ser Thr Lys Pro Lys Ala Lys 65 70 75 80 Pro Gln Asp Pro Thr Pro Ser Asp Gly Lys Leu Ser Val Thr Gly Val 85 90 95 Ser Ala Ala Ser Gly Lys Pro Ala Glu Thr Lys Lys Asp Asp Lys Ser 100 105 110 Leu Thr Ser Ser Val Pro Ala Glu Ser Lys Ser Ser Lys Pro Ser Gly 115 120 125 Lys Ser Asp Met Asp Ala Ala Leu Asp Asp Leu Ile Asp Thr Leu Gly 130 135 140 Gly Pro Glu Glu Thr Glu Glu Asp Asn Thr Thr Tyr Thr Gly Pro Glu 145 150 155 160 Val Leu Asp Pro Met Ser Ser Thr Tyr Ile Glu Glu Leu Gly Lys Arg 165 170 175 Glu Val Thr Leu Pro Pro Lys Tyr Arg Glu Leu Leu Asp Lys Lys Glu 180 185 190 Gly Ile Pro Val Pro Pro Pro Asp Thr Ser Lys Pro Leu Gly Pro Asp 195 200 205 Asp Ala Ile Asp Ala Leu Ser Leu Asp Leu Thr Cys Ser Ser Pro Thr 210 215 220 Ala Asp Gly Lys Lys Thr Glu Lys Glu Lys Ser Thr Gly Glu Val Leu 225 230 235 240 Lys Ala Gln Ser Val Gly Val Ile Arg Ser Ala Ala Ala Pro Pro His 245 250 255 Glu Lys Lys Arg Arg Val Glu Glu Asp Thr Met Ser Asp Gln Ala Leu 260 265 270 Glu Ala Leu Ser Ala Ser Leu Gly Ser Arg Lys Ser Glu Pro Glu Leu 275 280 285 Asp Leu Ser Ser Ile Lys Glu Ile Asp Glu Ala Lys Ala Lys Glu Glu 290 295 300 Lys Leu Lys Lys Cys Gly Glu Asp Asp Glu Thr Val Pro Pro Glu Tyr 305 310 315 320 Arg Leu Lys Pro Ala Met Asp Lys Asp Gly Lys Pro Leu Leu Pro Glu 325 330 335 Ala Glu Glu Lys Pro Lys Pro Leu Ser Glu Ser Glu Leu Ile Asp Glu 340 345 350 Leu Ser Glu Asp Phe Asp Gln Ser Lys Arg Lys Glu Lys Gln Ser Lys 355 360 365 Pro Thr Glu Lys Thr Lys Glu Ser Gln Ala Thr Ala Pro Thr Pro Val 370 375 380 Gly Glu Ala Val Ser Arg Thr Ser Leu Cys Cys Val Gln Ser Ala Pro 385 390 395 400 Pro Lys Pro Ala Thr Gly Met Val Pro Asp Asp Ala Val Glu Ala Leu 405 410 415 Ala Gly Ser Leu Gly Lys Lys Glu Ala Asp Pro Glu Asp Gly Lys Pro 420 425 430 Val Glu Asp Lys Val Lys Glu Lys Ala Lys Glu Glu Asp Arg Glu Lys 435 440 445 Leu Gly Glu Lys Glu Glu Thr Ile Pro Pro Asp Tyr Arg Leu Glu Glu 450 455 460 Val Lys Asp Lys Asp Gly Lys Thr Leu Pro His Lys Asp Pro Lys Glu 465 470 475 480 Pro Val Leu Pro Leu Ser Glu Asp Phe Val Leu Asp Ala Leu Ser Gln 485 490 495 Asp Phe Ala Gly Pro Pro Ala Ala Ser Ser Leu Phe Glu Asp Ala Lys 500 505 510 Leu Ser Ala Ala Val Ser Glu Val Val Ser Gln Thr Ser Ala Pro Thr 515 520 525 Thr His Ser Ala Gly Pro Pro Pro Asp Thr Val Ser Asp Asp Lys Lys 530 535 540 Leu Asp Asp Ala Leu Asp Gln Leu Ser Asp Ser Leu Gly Gln Arg Gln 545 550 555 560 Pro Asp Pro Asp Glu Asn Lys Pro Ile Glu Asp Lys Val Lys Glu Lys 565 570 575 Ala Glu Ala Glu His Arg Asp Lys Leu Gly Glu Arg Asp Asp Thr Ile 580 585 590 Pro Pro Glu Tyr Arg His Leu Leu Asp Lys Asp Glu Glu Gly Lys Ser 595 600 605 Thr Lys Pro Pro Thr Lys Lys Pro Glu Ala Pro Lys Lys Pro Glu Ala 610 615 620 Ala Gln Asp Pro Ile Asp Ala Leu Ser Gly Asp Phe Asp Arg Cys Pro 625 630 635 640 Ser Thr Thr Glu Thr Ser Glu Asn Thr Thr Lys Asp Lys Asp Lys Lys 645 650 655 Thr Ala Ser Lys Ser Lys Ala Pro Lys Asn Gly Gly Lys Ala Lys Asp 660 665 670 Ser Thr Lys Ala Lys Glu Glu Thr Ser Lys Gln Lys Ser Asp Gly Lys 675 680 685 Ser Thr Ser 690 3 2159 DNA Sus scrofa CDS (67)..(2139) 3 tctctcggcc gggaagccag aagcagagta tcgccttcct ctgcttcaac gagcaagtct 60 tccagt atg aat ccc aca gaa acc aag gct gta aaa aca gaa cct gaa 108 Met Asn Pro Thr Glu Thr Lys Ala Val Lys Thr Glu Pro Glu 1 5 10 aag aag tca caa tca act aag cca tct gtg gtt cat gag aaa aaa acc 156 Lys Lys Ser Gln Ser Thr Lys Pro Ser Val Val His Glu Lys Lys Thr 15 20 25 30 caa gaa gta aag cca aag gaa cac cca gag cca aaa agc cta ccc acg 204 Gln Glu Val Lys Pro Lys Glu His Pro Glu Pro Lys Ser Leu Pro Thr 35 40 45 cac tca gca gat gca ggg agc aag cgt gct cat aaa gaa aaa gca gtt 252 His Ser Ala Asp Ala Gly Ser Lys Arg Ala His Lys Glu Lys Ala Val 50 55 60 tcc aga tct aat gag cag cca aca tca gag aaa tca aca aaa cca aag 300 Ser Arg Ser Asn Glu Gln Pro Thr Ser Glu Lys Ser Thr Lys Pro Lys 65 70 75 gct aaa cca cag gac ccg acc ccc agt gat gga aag ctt tct gtt act 348 Ala Lys Pro Gln Asp Pro Thr Pro Ser Asp Gly Lys Leu Ser Val Thr 80 85 90 ggt gta tct gca gca tct ggc aaa cca gct gag acg aaa aaa gat gat 396 Gly Val Ser Ala Ala Ser Gly Lys Pro Ala Glu Thr Lys Lys Asp Asp 95 100 105 110 aaa tca tta aca tcg tct gta cca gct gaa tcc aaa tca agt aaa cca 444 Lys Ser Leu Thr Ser Ser Val Pro Ala Glu Ser Lys Ser Ser Lys Pro 115 120 125 tca gga aag tca gat atg gat gct gct ttg gat gac tta ata gac act 492 Ser Gly Lys Ser Asp Met Asp Ala Ala Leu Asp Asp Leu Ile Asp Thr 130 135 140 tta gga gga cct gaa gaa act gag gaa gat aat aca aca tat act gga 540 Leu Gly Gly Pro Glu Glu Thr Glu Glu Asp Asn Thr Thr Tyr Thr Gly 145 150 155 cct gaa gtt ttg gat cca atg agt tct acc tat ata gag gaa ttg ggt 588 Pro Glu Val Leu Asp Pro Met Ser Ser Thr Tyr Ile Glu Glu Leu Gly 160 165 170 aaa aga gaa gtc aca ctt cct cca aaa tat agg gaa ttg ttg gat aaa 636 Lys Arg Glu Val Thr Leu Pro Pro Lys Tyr Arg Glu Leu Leu Asp Lys 175 180 185 190 aaa gaa ggg att cca gtg cct cct cca gac act tcg aaa ccc ctg ggg 684 Lys Glu Gly Ile Pro Val Pro Pro Pro Asp Thr Ser Lys Pro Leu Gly 195 200 205 ccc gat gat gcc atc gat gcc ttg tca tta gac ttg acc tgc agt tct 732 Pro Asp Asp Ala Ile Asp Ala Leu Ser Leu Asp Leu Thr Cys Ser Ser 210 215 220 cct aca gct gat ggg aag aaa acc gag aaa gag aaa tct act ggg gag 780 Pro Thr Ala Asp Gly Lys Lys Thr Glu Lys Glu Lys Ser Thr Gly Glu 225 230 235 gtt ttg aaa gct cag tct gtt ggg gta atc aga agc gct gct gct cca 828 Val Leu Lys Ala Gln Ser Val Gly Val Ile Arg Ser Ala Ala Ala Pro 240 245 250 ccc cac gag aaa aaa aga agg gtg gaa gag gac acg atg agt gat caa 876 Pro His Glu Lys Lys Arg Arg Val Glu Glu Asp Thr Met Ser Asp Gln 255 260 265 270 gca ctg gag gct ttg tca gct tcc ctg ggc agc cgg aag tca gaa ccc 924 Ala Leu Glu Ala Leu Ser Ala Ser Leu Gly Ser Arg Lys Ser Glu Pro 275 280 285 gag ctt gac ctc agc tcc att aag gaa att gat gag gca aaa gcc aaa 972 Glu Leu Asp Leu Ser Ser Ile Lys Glu Ile Asp Glu Ala Lys Ala Lys 290 295 300 gaa gag aaa cta aag aag tgt ggt gaa gat gac gaa acg gtc ccg cca 1020 Glu Glu Lys Leu Lys Lys Cys Gly Glu Asp Asp Glu Thr Val Pro Pro 305 310 315 gag tat aga ttg aaa cca gcc atg gat aaa gat gga aaa cca ctc ttg 1068 Glu Tyr Arg Leu Lys Pro Ala Met Asp Lys Asp Gly Lys Pro Leu Leu 320 325 330 cca gag gct gaa gaa aaa ccc aag ccc ctg agt gaa tca gaa ctc att 1116 Pro Glu Ala Glu Glu Lys Pro Lys Pro Leu Ser Glu Ser Glu Leu Ile 335 340 345 350 gac gaa ctt tcg gaa gat ttt gac cag tct aag cgt aaa gaa aaa caa 1164 Asp Glu Leu Ser Glu Asp Phe Asp Gln Ser Lys Arg Lys Glu Lys Gln 355 360 365 tct aag cca act gaa aaa aca aaa gag tct cag gcc act gcc cct act 1212 Ser Lys Pro Thr Glu Lys Thr Lys Glu Ser Gln Ala Thr Ala Pro Thr 370 375 380 cct gtg gga gag gcc gtg tct cgg acc tcc ttg tgc tgt gtg cag tcg 1260 Pro Val Gly Glu Ala Val Ser Arg Thr Ser Leu Cys Cys Val Gln Ser 385 390 395 gca ccc cca aag cca gct acg ggc atg gtg cca gat gat gct gta gaa 1308 Ala Pro Pro Lys Pro Ala Thr Gly Met Val Pro Asp Asp Ala Val Glu 400 405 410 gcc ttg gct gga agc ctg ggg aaa aag gaa gca gat cca gaa gat gga 1356 Ala Leu Ala Gly Ser Leu Gly Lys Lys Glu Ala Asp Pro Glu Asp Gly 415 420 425 430 aag cct gtg gag gat aaa gtc aag gag aaa gcc aaa gaa gag gat cgt 1404 Lys Pro Val Glu Asp Lys Val Lys Glu Lys Ala Lys Glu Glu Asp Arg 435 440 445 gaa aaa ctt ggt gaa aag gaa gaa acg att cct cct gat tat aga tta 1452 Glu Lys Leu Gly Glu Lys Glu Glu Thr Ile Pro Pro Asp Tyr Arg Leu 450 455 460 gaa gag gtc aag gac aaa gat gga aaa act ctc ccg cac aaa gac ccc 1500 Glu Glu Val Lys Asp Lys Asp Gly Lys Thr Leu Pro His Lys Asp Pro 465 470 475 aag gaa cca gtc ctg ccc ttg agt gaa gac ttc gtc ctt gat gct ttg 1548 Lys Glu Pro Val Leu Pro Leu Ser Glu Asp Phe Val Leu Asp Ala Leu 480 485 490 tcc cag gac ttt gcc ggt ccc cca gcc gct tca tct ctt ttt gaa gat 1596 Ser Gln Asp Phe Ala Gly Pro Pro Ala Ala Ser Ser Leu Phe Glu Asp 495 500 505 510 gct aaa ctt tca gct gcc gtc tct gaa gtg gtt tcc caa acc tca gct 1644 Ala Lys Leu Ser Ala Ala Val Ser Glu Val Val Ser Gln Thr Ser Ala 515 520 525 cca acc acc cac tct gca ggt cca ccc cct gac act gtg agt gat gac 1692 Pro Thr Thr His Ser Ala Gly Pro Pro Pro Asp Thr Val Ser Asp Asp 530 535 540 aaa aaa ctt gac gat gcc ctg gat cag ctt tct gac agt ctg ggg caa 1740 Lys Lys Leu Asp Asp Ala Leu Asp Gln Leu Ser Asp Ser Leu Gly Gln 545 550 555 aga cag cct gac cca gat gag aac aag ccc ata gag gat aaa gtc aag 1788 Arg Gln Pro Asp Pro Asp Glu Asn Lys Pro Ile Glu Asp Lys Val Lys 560 565 570 gaa aaa gct gaa gct gaa cat aga gac aag ctg gga gaa aga gat gac 1836 Glu Lys Ala Glu Ala Glu His Arg Asp Lys Leu Gly Glu Arg Asp Asp 575 580 585 590 act atc ccg cct gaa tat aga cat ctc ttg gat aag gat gag gag ggc 1884 Thr Ile Pro Pro Glu Tyr Arg His Leu Leu Asp Lys Asp Glu Glu Gly 595 600 605 aaa tca acg aag cca ccc aca aag aaa cct gag gca cca aag aaa cct 1932 Lys Ser Thr Lys Pro Pro Thr Lys Lys Pro Glu Ala Pro Lys Lys Pro 610 615 620 gaa gct gcc caa gat ccc att gat gcc ctc tca ggg gat ttt gac aga 1980 Glu Ala Ala Gln Asp Pro Ile Asp Ala Leu Ser Gly Asp Phe Asp Arg 625 630 635 tgt cca tca act aca gaa acc tca gag aac aca aca aag gac aaa gac 2028 Cys Pro Ser Thr Thr Glu Thr Ser Glu Asn Thr Thr Lys Asp Lys Asp 640 645 650 aag aag acg gct tcc aag tcc aaa gca ccc aag aat ggg ggt aaa gca 2076 Lys Lys Thr Ala Ser Lys Ser Lys Ala Pro Lys Asn Gly Gly Lys Ala 655 660 665 670 aag gat tcc aca aag gca aag gag gaa act tcc aaa caa aaa tct gat 2124 Lys Asp Ser Thr Lys Ala Lys Glu Glu Thr Ser Lys Gln Lys Ser Asp 675 680 685 gga aag agt aca agt taaaagttca cactattttc 2159 Gly Lys Ser Thr Ser 690 4 691 PRT Sus scrofa 4 Met Asn Pro Thr Glu Thr Lys Ala Val Lys Thr Glu Pro Glu Lys Lys 1 5 10 15 Ser Gln Ser Thr Lys Pro Ser Val Val His Glu Lys Lys Thr Gln Glu 20 25 30 Val Lys Pro Lys Glu His Pro Glu Pro Lys Ser Leu Pro Thr His Ser 35 40 45 Ala Asp Ala Gly Ser Lys Arg Ala His Lys Glu Lys Ala Val Ser Arg 50 55 60 Ser Asn Glu Gln Pro Thr Ser Glu Lys Ser Thr Lys Pro Lys Ala Lys 65 70 75 80 Pro Gln Asp Pro Thr Pro Ser Asp Gly Lys Leu Ser Val Thr Gly Val 85 90 95 Ser Ala Ala Ser Gly Lys Pro Ala Glu Thr Lys Lys Asp Asp Lys Ser 100 105 110 Leu Thr Ser Ser Val Pro Ala Glu Ser Lys Ser Ser Lys Pro Ser Gly 115 120 125 Lys Ser Asp Met Asp Ala Ala Leu Asp Asp Leu Ile Asp Thr Leu Gly 130 135 140 Gly Pro Glu Glu Thr Glu Glu Asp Asn Thr Thr Tyr Thr Gly Pro Glu 145 150 155 160 Val Leu Asp Pro Met Ser Ser Thr Tyr Ile Glu Glu Leu Gly Lys Arg 165 170 175 Glu Val Thr Leu Pro Pro Lys Tyr Arg Glu Leu Leu Asp Lys Lys Glu 180 185 190 Gly Ile Pro Val Pro Pro Pro Asp Thr Ser Lys Pro Leu Gly Pro Asp 195 200 205 Asp Ala Ile Asp Ala Leu Ser Leu Asp Leu Thr Cys Ser Ser Pro Thr 210 215 220 Ala Asp Gly Lys Lys Thr Glu Lys Glu Lys Ser Thr Gly Glu Val Leu 225 230 235 240 Lys Ala Gln Ser Val Gly Val Ile Arg Ser Ala Ala Ala Pro Pro His 245 250 255 Glu Lys Lys Arg Arg Val Glu Glu Asp Thr Met Ser Asp Gln Ala Leu 260 265 270 Glu Ala Leu Ser Ala Ser Leu Gly Ser Arg Lys Ser Glu Pro Glu Leu 275 280 285 Asp Leu Ser Ser Ile Lys Glu Ile Asp Glu Ala Lys Ala Lys Glu Glu 290 295 300 Lys Leu Lys Lys Cys Gly Glu Asp Asp Glu Thr Val Pro Pro Glu Tyr 305 310 315 320 Arg Leu Lys Pro Ala Met Asp Lys Asp Gly Lys Pro Leu Leu Pro Glu 325 330 335 Ala Glu Glu Lys Pro Lys Pro Leu Ser Glu Ser Glu Leu Ile Asp Glu 340 345 350 Leu Ser Glu Asp Phe Asp Gln Ser Lys Arg Lys Glu Lys Gln Ser Lys 355 360 365 Pro Thr Glu Lys Thr Lys Glu Ser Gln Ala Thr Ala Pro Thr Pro Val 370 375 380 Gly Glu Ala Val Ser Arg Thr Ser Leu Cys Cys Val Gln Ser Ala Pro 385 390 395 400 Pro Lys Pro Ala Thr Gly Met Val Pro Asp Asp Ala Val Glu Ala Leu 405 410 415 Ala Gly Ser Leu Gly Lys Lys Glu Ala Asp Pro Glu Asp Gly Lys Pro 420 425 430 Val Glu Asp Lys Val Lys Glu Lys Ala Lys Glu Glu Asp Arg Glu Lys 435 440 445 Leu Gly Glu Lys Glu Glu Thr Ile Pro Pro Asp Tyr Arg Leu Glu Glu 450 455 460 Val Lys Asp Lys Asp Gly Lys Thr Leu Pro His Lys Asp Pro Lys Glu 465 470 475 480 Pro Val Leu Pro Leu Ser Glu Asp Phe Val Leu Asp Ala Leu Ser Gln 485 490 495 Asp Phe Ala Gly Pro Pro Ala Ala Ser Ser Leu Phe Glu Asp Ala Lys 500 505 510 Leu Ser Ala Ala Val Ser Glu Val Val Ser Gln Thr Ser Ala Pro Thr 515 520 525 Thr His Ser Ala Gly Pro Pro Pro Asp Thr Val Ser Asp Asp Lys Lys 530 535 540 Leu Asp Asp Ala Leu Asp Gln Leu Ser Asp Ser Leu Gly Gln Arg Gln 545 550 555 560 Pro Asp Pro Asp Glu Asn Lys Pro Ile Glu Asp Lys Val Lys Glu Lys 565 570 575 Ala Glu Ala Glu His Arg Asp Lys Leu Gly Glu Arg Asp Asp Thr Ile 580 585 590 Pro Pro Glu Tyr Arg His Leu Leu Asp Lys Asp Glu Glu Gly Lys Ser 595 600 605 Thr Lys Pro Pro Thr Lys Lys Pro Glu Ala Pro Lys Lys Pro Glu Ala 610 615 620 Ala Gln Asp Pro Ile Asp Ala Leu Ser Gly Asp Phe Asp Arg Cys Pro 625 630 635 640 Ser Thr Thr Glu Thr Ser Glu Asn Thr Thr Lys Asp Lys Asp Lys Lys 645 650 655 Thr Ala Ser Lys Ser Lys Ala Pro Lys Asn Gly Gly Lys Ala Lys Asp 660 665 670 Ser Thr Lys Ala Lys Glu Glu Thr Ser Lys Gln Lys Ser Asp Gly Lys 675 680 685 Ser Thr Ser 690 5 2159 DNA Sus scrofa CDS (67)..(2139) 5 tctctcggcc gggaagccag aagcagagta tcgccttcct ctgcttcaac gagcaagtct 60 tccagt atg aat ccc aca gaa acc aag gct gta aaa aca gaa cct gaa 108 Met Asn Pro Thr Glu Thr Lys Ala Val Lys Thr Glu Pro Glu 1 5 10 aag aag tca caa tca act aag cca tct gtg gtt cat gag aaa aaa acc 156 Lys Lys Ser Gln Ser Thr Lys Pro Ser Val Val His Glu Lys Lys Thr 15 20 25 30 caa gaa gta aag cca aag gaa cac cca gag cca aaa agc cta ccc acg 204 Gln Glu Val Lys Pro Lys Glu His Pro Glu Pro Lys Ser Leu Pro Thr 35 40 45 cac tca gca gat gca ggg agc aag cgt gct cat aaa gaa aaa gca gtt 252 His Ser Ala Asp Ala Gly Ser Lys Arg Ala His Lys Glu Lys Ala Val 50 55 60 tcc aga tct aat gag cag cca aca tca gag aaa tca aca aaa cca aag 300 Ser Arg Ser Asn Glu Gln Pro Thr Ser Glu Lys Ser Thr Lys Pro Lys 65 70 75 gct aaa cca cag gac ccg acc ccc agt gat gga aag ctt tct gtt act 348 Ala Lys Pro Gln Asp Pro Thr Pro Ser Asp Gly Lys Leu Ser Val Thr 80 85 90 ggt gta tct gca gca tct ggc aaa cca gct gag acg aaa aaa gat gat 396 Gly Val Ser Ala Ala Ser Gly Lys Pro Ala Glu Thr Lys Lys Asp Asp 95 100 105 110 aaa tca tta aca tcg tct gta cca gct gaa tcc aaa tca agt aaa cca 444 Lys Ser Leu Thr Ser Ser Val Pro Ala Glu Ser Lys Ser Ser Lys Pro 115 120 125 tca gga aag tca gat atg gat gct gct ttg gat gac tta ata gac act 492 Ser Gly Lys Ser Asp Met Asp Ala Ala Leu Asp Asp Leu Ile Asp Thr 130 135 140 tta gga gga cct gaa gaa act gag gaa gat aat aca aca tat act gga 540 Leu Gly Gly Pro Glu Glu Thr Glu Glu Asp Asn Thr Thr Tyr Thr Gly 145 150 155 cct gaa gtt ttg gat cca atg agt tct acc tat ata gag gaa ttg ggt 588 Pro Glu Val Leu Asp Pro Met Ser Ser Thr Tyr Ile Glu Glu Leu Gly 160 165 170 aaa aga gaa gtc aca ctt cct cca aaa tat agg gaa ttg ttg gat aaa 636 Lys Arg Glu Val Thr Leu Pro Pro Lys Tyr Arg Glu Leu Leu Asp Lys 175 180 185 190 aaa gaa ggg att cca gtg cct cct cca gac act tcg aaa ccc ctg ggg 684 Lys Glu Gly Ile Pro Val Pro Pro Pro Asp Thr Ser Lys Pro Leu Gly 195 200 205 ccc gat gat gcc atc gat gcc ttg tca tta gac ttg acc tgc agt tct 732 Pro Asp Asp Ala Ile Asp Ala Leu Ser Leu Asp Leu Thr Cys Ser Ser 210 215 220 cct aca gct gat ggg aag aaa acc gag aaa gag aaa tct act ggg gag 780 Pro Thr Ala Asp Gly Lys Lys Thr Glu Lys Glu Lys Ser Thr Gly Glu 225 230 235 gtt ttg aaa gct cag tct gtt ggg gta atc aaa agc gct gct gct cca 828 Val Leu Lys Ala Gln Ser Val Gly Val Ile Lys Ser Ala Ala Ala Pro 240 245 250 ccc cac gag aaa aaa aga agg gtg gaa gag gac acg atg agt gat caa 876 Pro His Glu Lys Lys Arg Arg Val Glu Glu Asp Thr Met Ser Asp Gln 255 260 265 270 gca ctg gag gct ttg tca gct tcc ctg ggc agc cgg aag tca gaa ccc 924 Ala Leu Glu Ala Leu Ser Ala Ser Leu Gly Ser Arg Lys Ser Glu Pro 275 280 285 gag ctt gac ctc agc tcc att aag gaa att gat gag gca aaa gcc aaa 972 Glu Leu Asp Leu Ser Ser Ile Lys Glu Ile Asp Glu Ala Lys Ala Lys 290 295 300 gaa gag aaa cta aag aag tgt ggt gaa gat gac gaa acg gtc ccg cca 1020 Glu Glu Lys Leu Lys Lys Cys Gly Glu Asp Asp Glu Thr Val Pro Pro 305 310 315 gag tat aga ttg aaa cca gcc atg gat aaa gat gga aaa cca ctc ttg 1068 Glu Tyr Arg Leu Lys Pro Ala Met Asp Lys Asp Gly Lys Pro Leu Leu 320 325 330 cca gag gct gaa gaa aaa ccc aag ccc ctg agt gaa tca gaa ctc att 1116 Pro Glu Ala Glu Glu Lys Pro Lys Pro Leu Ser Glu Ser Glu Leu Ile 335 340 345 350 gac gaa ctt tcg gaa gat ttt gac cag tct aag cgt aaa gaa aaa caa 1164 Asp Glu Leu Ser Glu Asp Phe Asp Gln Ser Lys Arg Lys Glu Lys Gln 355 360 365 tct aag cca act gaa aaa aca aaa gag tct cag gcc act gcc cct act 1212 Ser Lys Pro Thr Glu Lys Thr Lys Glu Ser Gln Ala Thr Ala Pro Thr 370 375 380 cct gtg gga gag gcc gtg tct cgg acc tcc ttg tgc tgt gtg cag tcg 1260 Pro Val Gly Glu Ala Val Ser Arg Thr Ser Leu Cys Cys Val Gln Ser 385 390 395 gca ccc cca aag cca gct acg ggc atg gtg cca gat gat gct gta gaa 1308 Ala Pro Pro Lys Pro Ala Thr Gly Met Val Pro Asp Asp Ala Val Glu 400 405 410 gcc ttg gct gga agc ctg ggg aaa aag gaa gca gat cca gaa gat gga 1356 Ala Leu Ala Gly Ser Leu Gly Lys Lys Glu Ala Asp Pro Glu Asp Gly 415 420 425 430 aag cct gtg gag gat aaa gtc aag gag aaa gcc aaa gaa gag gat cgt 1404 Lys Pro Val Glu Asp Lys Val Lys Glu Lys Ala Lys Glu Glu Asp Arg 435 440 445 gaa aaa ctt ggt gaa aag gaa gaa acg att cct cct gat tat aga tta 1452 Glu Lys Leu Gly Glu Lys Glu Glu Thr Ile Pro Pro Asp Tyr Arg Leu 450 455 460 gaa gag gtc aag gac aaa gat gga aaa act ctc ccg cac aaa gac ccc 1500 Glu Glu Val Lys Asp Lys Asp Gly Lys Thr Leu Pro His Lys Asp Pro 465 470 475 aag gaa cca gtc ctg ccc ttg agt gaa gac ttc gtc ctt gat gct ttg 1548 Lys Glu Pro Val Leu Pro Leu Ser Glu Asp Phe Val Leu Asp Ala Leu 480 485 490 tcc cag gac ttt gcc ggt ccc cca gcc gct tca tct ctt ttt gaa gat 1596 Ser Gln Asp Phe Ala Gly Pro Pro Ala Ala Ser Ser Leu Phe Glu Asp 495 500 505 510 gct aaa ctt tca gct gcc gtc tct gaa gtg gtt tcc caa acc tca gct 1644 Ala Lys Leu Ser Ala Ala Val Ser Glu Val Val Ser Gln Thr Ser Ala 515 520 525 cca acc acc cac tct gca ggt cca ccc cct gac act gtg agt gat gac 1692 Pro Thr Thr His Ser Ala Gly Pro Pro Pro Asp Thr Val Ser Asp Asp 530 535 540 aaa aaa ctt gac gat gcc ctg gat cag ctt tct gac agt ctg ggg caa 1740 Lys Lys Leu Asp Asp Ala Leu Asp Gln Leu Ser Asp Ser Leu Gly Gln 545 550 555 aga cag cct gac cca gat gag aac aag ccc ata gag gat aaa gtc aag 1788 Arg Gln Pro Asp Pro Asp Glu Asn Lys Pro Ile Glu Asp Lys Val Lys 560 565 570 gaa aaa gct gaa gct gaa cat aga gac aag ctg gga gaa aga gat gac 1836 Glu Lys Ala Glu Ala Glu His Arg Asp Lys Leu Gly Glu Arg Asp Asp 575 580 585 590 act atc ccg cct gaa tat aga cat ctc ttg gat aag gat gag gag ggc 1884 Thr Ile Pro Pro Glu Tyr Arg His Leu Leu Asp Lys Asp Glu Glu Gly 595 600 605 aaa tca acg aag cca ccc aca aag aaa cct gag gca cca aag aaa cct 1932 Lys Ser Thr Lys Pro Pro Thr Lys Lys Pro Glu Ala Pro Lys Lys Pro 610 615 620 gaa gct gcc caa gat ccc att gat gcc ctc tca ggg gat ttt gac aga 1980 Glu Ala Ala Gln Asp Pro Ile Asp Ala Leu Ser Gly Asp Phe Asp Arg 625 630 635 tgt cca tca act aca gaa acc tca gag aac aca aca aag gac aaa gac 2028 Cys Pro Ser Thr Thr Glu Thr Ser Glu Asn Thr Thr Lys Asp Lys Asp 640 645 650 aag aag acg gct tcc aag tcc aaa gca ccc aag aat ggg ggt aaa gca 2076 Lys Lys Thr Ala Ser Lys Ser Lys Ala Pro Lys Asn Gly Gly Lys Ala 655 660 665 670 aag gat tcc aca aag gca aag gag gaa act tcc aaa caa aaa tct gat 2124 Lys Asp Ser Thr Lys Ala Lys Glu Glu Thr Ser Lys Gln Lys Ser Asp 675 680 685 gga aag agt aca agt taaaagttca cactattttc 2159 Gly Lys Ser Thr Ser 690 6 691 PRT Sus scrofa 6 Met Asn Pro Thr Glu Thr Lys Ala Val Lys Thr Glu Pro Glu Lys Lys 1 5 10 15 Ser Gln Ser Thr Lys Pro Ser Val Val His Glu Lys Lys Thr Gln Glu 20 25 30 Val Lys Pro Lys Glu His Pro Glu Pro Lys Ser Leu Pro Thr His Ser 35 40 45 Ala Asp Ala Gly Ser Lys Arg Ala His Lys Glu Lys Ala Val Ser Arg 50 55 60 Ser Asn Glu Gln Pro Thr Ser Glu Lys Ser Thr Lys Pro Lys Ala Lys 65 70 75 80 Pro Gln Asp Pro Thr Pro Ser Asp Gly Lys Leu Ser Val Thr Gly Val 85 90 95 Ser Ala Ala Ser Gly Lys Pro Ala Glu Thr Lys Lys Asp Asp Lys Ser 100 105 110 Leu Thr Ser Ser Val Pro Ala Glu Ser Lys Ser Ser Lys Pro Ser Gly 115 120 125 Lys Ser Asp Met Asp Ala Ala Leu Asp Asp Leu Ile Asp Thr Leu Gly 130 135 140 Gly Pro Glu Glu Thr Glu Glu Asp Asn Thr Thr Tyr Thr Gly Pro Glu 145 150 155 160 Val Leu Asp Pro Met Ser Ser Thr Tyr Ile Glu Glu Leu Gly Lys Arg 165 170 175 Glu Val Thr Leu Pro Pro Lys Tyr Arg Glu Leu Leu Asp Lys Lys Glu 180 185 190 Gly Ile Pro Val Pro Pro Pro Asp Thr Ser Lys Pro Leu Gly Pro Asp 195 200 205 Asp Ala Ile Asp Ala Leu Ser Leu Asp Leu Thr Cys Ser Ser Pro Thr 210 215 220 Ala Asp Gly Lys Lys Thr Glu Lys Glu Lys Ser Thr Gly Glu Val Leu 225 230 235 240 Lys Ala Gln Ser Val Gly Val Ile Lys Ser Ala Ala Ala Pro Pro His 245 250 255 Glu Lys Lys Arg Arg Val Glu Glu Asp Thr Met Ser Asp Gln Ala Leu 260 265 270 Glu Ala Leu Ser Ala Ser Leu Gly Ser Arg Lys Ser Glu Pro Glu Leu 275 280 285 Asp Leu Ser Ser Ile Lys Glu Ile Asp Glu Ala Lys Ala Lys Glu Glu 290 295 300 Lys Leu Lys Lys Cys Gly Glu Asp Asp Glu Thr Val Pro Pro Glu Tyr 305 310 315 320 Arg Leu Lys Pro Ala Met Asp Lys Asp Gly Lys Pro Leu Leu Pro Glu 325 330 335 Ala Glu Glu Lys Pro Lys Pro Leu Ser Glu Ser Glu Leu Ile Asp Glu 340 345 350 Leu Ser Glu Asp Phe Asp Gln Ser Lys Arg Lys Glu Lys Gln Ser Lys 355 360 365 Pro Thr Glu Lys Thr Lys Glu Ser Gln Ala Thr Ala Pro Thr Pro Val 370 375 380 Gly Glu Ala Val Ser Arg Thr Ser Leu Cys Cys Val Gln Ser Ala Pro 385 390 395 400 Pro Lys Pro Ala Thr Gly Met Val Pro Asp Asp Ala Val Glu Ala Leu 405 410 415 Ala Gly Ser Leu Gly Lys Lys Glu Ala Asp Pro Glu Asp Gly Lys Pro 420 425 430 Val Glu Asp Lys Val Lys Glu Lys Ala Lys Glu Glu Asp Arg Glu Lys 435 440 445 Leu Gly Glu Lys Glu Glu Thr Ile Pro Pro Asp Tyr Arg Leu Glu Glu 450 455 460 Val Lys Asp Lys Asp Gly Lys Thr Leu Pro His Lys Asp Pro Lys Glu 465 470 475 480 Pro Val Leu Pro Leu Ser Glu Asp Phe Val Leu Asp Ala Leu Ser Gln 485 490 495 Asp Phe Ala Gly Pro Pro Ala Ala Ser Ser Leu Phe Glu Asp Ala Lys 500 505 510 Leu Ser Ala Ala Val Ser Glu Val Val Ser Gln Thr Ser Ala Pro Thr 515 520 525 Thr His Ser Ala Gly Pro Pro Pro Asp Thr Val Ser Asp Asp Lys Lys 530 535 540 Leu Asp Asp Ala Leu Asp Gln Leu Ser Asp Ser Leu Gly Gln Arg Gln 545 550 555 560 Pro Asp Pro Asp Glu Asn Lys Pro Ile Glu Asp Lys Val Lys Glu Lys 565 570 575 Ala Glu Ala Glu His Arg Asp Lys Leu Gly Glu Arg Asp Asp Thr Ile 580 585 590 Pro Pro Glu Tyr Arg His Leu Leu Asp Lys Asp Glu Glu Gly Lys Ser 595 600 605 Thr Lys Pro Pro Thr Lys Lys Pro Glu Ala Pro Lys Lys Pro Glu Ala 610 615 620 Ala Gln Asp Pro Ile Asp Ala Leu Ser Gly Asp Phe Asp Arg Cys Pro 625 630 635 640 Ser Thr Thr Glu Thr Ser Glu Asn Thr Thr Lys Asp Lys Asp Lys Lys 645 650 655 Thr Ala Ser Lys Ser Lys Ala Pro Lys Asn Gly Gly Lys Ala Lys Asp 660 665 670 Ser Thr Lys Ala Lys Glu Glu Thr Ser Lys Gln Lys Ser Asp Gly Lys 675 680 685 Ser Thr Ser 690 7 2159 DNA Sus scrofa CDS (67)..(2139) 7 tctctcggcc gggaagccag aagcagagta tcgccttcct ctgcttcaac gagcaagtct 60 tccagt atg aat ccc aca gaa acc aag gct gta aaa aca gaa cct gaa 108 Met Asn Pro Thr Glu Thr Lys Ala Val Lys Thr Glu Pro Glu 1 5 10 aag aag tca caa tca act aag cca tct gtg gtt cat gag aaa aaa acc 156 Lys Lys Ser Gln Ser Thr Lys Pro Ser Val Val His Glu Lys Lys Thr 15 20 25 30 caa gaa gta aag cca aag gaa cac cca gag cca aaa agc cta ccc acg 204 Gln Glu Val Lys Pro Lys Glu His Pro Glu Pro Lys Ser Leu Pro Thr 35 40 45 cac tca gca gat gca ggg agc aag cgt gct cat aaa gaa aaa gca gtt 252 His Ser Ala Asp Ala Gly Ser Lys Arg Ala His Lys Glu Lys Ala Val 50 55 60 tcc aga tct aat gag cag cca aca tca gag aaa tca aca aaa cca aag 300 Ser Arg Ser Asn Glu Gln Pro Thr Ser Glu Lys Ser Thr Lys Pro Lys 65 70 75 gct aaa cca cag gac ccg acc ccc agt gat gga aag ctt tct gtt act 348 Ala Lys Pro Gln Asp Pro Thr Pro Ser Asp Gly Lys Leu Ser Val Thr 80 85 90 ggt gta tct gca gca tct ggc aaa cca gct gag acg aaa aaa gat gat 396 Gly Val Ser Ala Ala Ser Gly Lys Pro Ala Glu Thr Lys Lys Asp Asp 95 100 105 110 aaa tca tta aca tcg tct gta cca gct gaa tcc aaa tca agt aaa cca 444 Lys Ser Leu Thr Ser Ser Val Pro Ala Glu Ser Lys Ser Ser Lys Pro 115 120 125 tca gga aag tca gat atg gat gct gct ttg gat gac tta ata gac act 492 Ser Gly Lys Ser Asp Met Asp Ala Ala Leu Asp Asp Leu Ile Asp Thr 130 135 140 tta gga gga cct gaa gaa act gag gaa gat aat aca aca tat act gga 540 Leu Gly Gly Pro Glu Glu Thr Glu Glu Asp Asn Thr Thr Tyr Thr Gly 145 150 155 cct gaa gtt ttg gat cca atg agt tct acc tat ata gag gaa ttg ggt 588 Pro Glu Val Leu Asp Pro Met Ser Ser Thr Tyr Ile Glu Glu Leu Gly 160 165 170 aaa aga gaa gtc aca ctt cct cca aaa tat agg gaa ttg ttg gat aaa 636 Lys Arg Glu Val Thr Leu Pro Pro Lys Tyr Arg Glu Leu Leu Asp Lys 175 180 185 190 aaa gaa ggg att cca gtg cct cct cca gac act tcg aaa ccc ctg ggg 684 Lys Glu Gly Ile Pro Val Pro Pro Pro Asp Thr Ser Lys Pro Leu Gly 195 200 205 ccc gat gat gcc atc gat gcc ttg tca tta gac ttg acc tgc agt tct 732 Pro Asp Asp Ala Ile Asp Ala Leu Ser Leu Asp Leu Thr Cys Ser Ser 210 215 220 cct aca gct gat ggg aag aaa acc gag aaa gag aaa tct act ggg gag 780 Pro Thr Ala Asp Gly Lys Lys Thr Glu Lys Glu Lys Ser Thr Gly Glu 225 230 235 gtt ttg aaa gct cag tct gtt ggg gta atc aga agc gct gct gct cca 828 Val Leu Lys Ala Gln Ser Val Gly Val Ile Arg Ser Ala Ala Ala Pro 240 245 250 ccc cac gag aaa aaa aga agg gtg gaa gag gac acg atg agt gat caa 876 Pro His Glu Lys Lys Arg Arg Val Glu Glu Asp Thr Met Ser Asp Gln 255 260 265 270 gca ctg gag gct ttg tca gct tcc ctg ggc agc cgg aag tca gaa ccc 924 Ala Leu Glu Ala Leu Ser Ala Ser Leu Gly Ser Arg Lys Ser Glu Pro 275 280 285 gag ctt gac ctc agc tcc att aag gaa att gat gag gca aaa gcc aaa 972 Glu Leu Asp Leu Ser Ser Ile Lys Glu Ile Asp Glu Ala Lys Ala Lys 290 295 300 gaa gag aaa cta aag aag tgt ggt gaa gat gac gaa acg gtc ccg cca 1020 Glu Glu Lys Leu Lys Lys Cys Gly Glu Asp Asp Glu Thr Val Pro Pro 305 310 315 gag tat aga ttg aaa cca gcc atg gat aaa gat gga aaa cca ctc ttg 1068 Glu Tyr Arg Leu Lys Pro Ala Met Asp Lys Asp Gly Lys Pro Leu Leu 320 325 330 cca gag gct gaa gaa aaa ccc aag ccc ctg agt gaa tca gaa ctc att 1116 Pro Glu Ala Glu Glu Lys Pro Lys Pro Leu Ser Glu Ser Glu Leu Ile 335 340 345 350 gac gaa ctt tcg gaa gat ttt gac cag tct aag cgt aaa gaa aaa caa 1164 Asp Glu Leu Ser Glu Asp Phe Asp Gln Ser Lys Arg Lys Glu Lys Gln 355 360 365 tct aag cca act gaa aaa aca aaa gag tct cag gcc act gcc cct act 1212 Ser Lys Pro Thr Glu Lys Thr Lys Glu Ser Gln Ala Thr Ala Pro Thr 370 375 380 cct gtg gga gag gcc gtg tct cgg acc tcc ttg tgc tgt gtg cag tcg 1260 Pro Val Gly Glu Ala Val Ser Arg Thr Ser Leu Cys Cys Val Gln Ser 385 390 395 gca ccc cca aag cca gct acg ggc atg gtg cca gat gat gct gta gaa 1308 Ala Pro Pro Lys Pro Ala Thr Gly Met Val Pro Asp Asp Ala Val Glu 400 405 410 gcc ttg gct gga agc ctg ggg aaa aag gaa gca gat cca gaa gat gga 1356 Ala Leu Ala Gly Ser Leu Gly Lys Lys Glu Ala Asp Pro Glu Asp Gly 415 420 425 430 aag cct gtg gag gat aaa gtc aag gag aaa gcc aaa gaa gag gat cgt 1404 Lys Pro Val Glu Asp Lys Val Lys Glu Lys Ala Lys Glu Glu Asp Arg 435 440 445 gaa aaa ctt ggt gaa aag gaa gaa acg att cct cct gat tat aga tta 1452 Glu Lys Leu Gly Glu Lys Glu Glu Thr Ile Pro Pro Asp Tyr Arg Leu 450 455 460 gaa gag gtc aag gac aaa gat gga aaa act ctc ccg cac aaa gac ccc 1500 Glu Glu Val Lys Asp Lys Asp Gly Lys Thr Leu Pro His Lys Asp Pro 465 470 475 aag gaa cca gtc ctg ccc ttg agt gaa gac ttc gtc ctt gat gct ttg 1548 Lys Glu Pro Val Leu Pro Leu Ser Glu Asp Phe Val Leu Asp Ala Leu 480 485 490 tcc cag gac ttt gcc ggt ccc cca gcc act tca tct ctt ttt gaa gat 1596 Ser Gln Asp Phe Ala Gly Pro Pro Ala Thr Ser Ser Leu Phe Glu Asp 495 500 505 510 gct aaa ctt tca gct gcc gtc tct gaa gtg gtt tcc caa acc tca gct 1644 Ala Lys Leu Ser Ala Ala Val Ser Glu Val Val Ser Gln Thr Ser Ala 515 520 525 cca acc acc cac tct gca ggt cca ccc cct gac act gtg agt gat gac 1692 Pro Thr Thr His Ser Ala Gly Pro Pro Pro Asp Thr Val Ser Asp Asp 530 535 540 aaa aaa ctt gac gat gcc ctg gat cag ctt tct gac agt ctg ggg caa 1740 Lys Lys Leu Asp Asp Ala Leu Asp Gln Leu Ser Asp Ser Leu Gly Gln 545 550 555 aga cag cct gac cca gat gag aac aag ccc ata gag gat aaa gtc aag 1788 Arg Gln Pro Asp Pro Asp Glu Asn Lys Pro Ile Glu Asp Lys Val Lys 560 565 570 gaa aaa gct gaa gct gaa cat aga gac aag ctg gga gaa aga gat gac 1836 Glu Lys Ala Glu Ala Glu His Arg Asp Lys Leu Gly Glu Arg Asp Asp 575 580 585 590 act atc ccg cct gaa tat aga cat ctc ttg gat aag gat gag gag ggc 1884 Thr Ile Pro Pro Glu Tyr Arg His Leu Leu Asp Lys Asp Glu Glu Gly 595 600 605 aaa tca acg aag cca ccc aca aag aaa cct gag gca cca aag aaa cct 1932 Lys Ser Thr Lys Pro Pro Thr Lys Lys Pro Glu Ala Pro Lys Lys Pro 610 615 620 gaa gct gcc caa gat ccc att gat gcc ctc tca ggg gat ttt gac aga 1980 Glu Ala Ala Gln Asp Pro Ile Asp Ala Leu Ser Gly Asp Phe Asp Arg 625 630 635 tgt cca tca act aca gaa acc tca gag aac aca aca aag gac aaa gac 2028 Cys Pro Ser Thr Thr Glu Thr Ser Glu Asn Thr Thr Lys Asp Lys Asp 640 645 650 aag aag acg gct tcc aag tcc aaa gca ccc aag aat ggg ggt aaa gca 2076 Lys Lys Thr Ala Ser Lys Ser Lys Ala Pro Lys Asn Gly Gly Lys Ala 655 660 665 670 aag gat tcc aca aag gca aag gag gaa act tcc aaa caa aaa tct gat 2124 Lys Asp Ser Thr Lys Ala Lys Glu Glu Thr Ser Lys Gln Lys Ser Asp 675 680 685 gga aag agt aca agt taaaagttca cactattttc 2159 Gly Lys Ser Thr Ser 690 8 691 PRT Sus scrofa 8 Met Asn Pro Thr Glu Thr Lys Ala Val Lys Thr Glu Pro Glu Lys Lys 1 5 10 15 Ser Gln Ser Thr Lys Pro Ser Val Val His Glu Lys Lys Thr Gln Glu 20 25 30 Val Lys Pro Lys Glu His Pro Glu Pro Lys Ser Leu Pro Thr His Ser 35 40 45 Ala Asp Ala Gly Ser Lys Arg Ala His Lys Glu Lys Ala Val Ser Arg 50 55 60 Ser Asn Glu Gln Pro Thr Ser Glu Lys Ser Thr Lys Pro Lys Ala Lys 65 70 75 80 Pro Gln Asp Pro Thr Pro Ser Asp Gly Lys Leu Ser Val Thr Gly Val 85 90 95 Ser Ala Ala Ser Gly Lys Pro Ala Glu Thr Lys Lys Asp Asp Lys Ser 100 105 110 Leu Thr Ser Ser Val Pro Ala Glu Ser Lys Ser Ser Lys Pro Ser Gly 115 120 125 Lys Ser Asp Met Asp Ala Ala Leu Asp Asp Leu Ile Asp Thr Leu Gly 130 135 140 Gly Pro Glu Glu Thr Glu Glu Asp Asn Thr Thr Tyr Thr Gly Pro Glu 145 150 155 160 Val Leu Asp Pro Met Ser Ser Thr Tyr Ile Glu Glu Leu Gly Lys Arg 165 170 175 Glu Val Thr Leu Pro Pro Lys Tyr Arg Glu Leu Leu Asp Lys Lys Glu 180 185 190 Gly Ile Pro Val Pro Pro Pro Asp Thr Ser Lys Pro Leu Gly Pro Asp 195 200 205 Asp Ala Ile Asp Ala Leu Ser Leu Asp Leu Thr Cys Ser Ser Pro Thr 210 215 220 Ala Asp Gly Lys Lys Thr Glu Lys Glu Lys Ser Thr Gly Glu Val Leu 225 230 235 240 Lys Ala Gln Ser Val Gly Val Ile Arg Ser Ala Ala Ala Pro Pro His 245 250 255 Glu Lys Lys Arg Arg Val Glu Glu Asp Thr Met Ser Asp Gln Ala Leu 260 265 270 Glu Ala Leu Ser Ala Ser Leu Gly Ser Arg Lys Ser Glu Pro Glu Leu 275 280 285 Asp Leu Ser Ser Ile Lys Glu Ile Asp Glu Ala Lys Ala Lys Glu Glu 290 295 300 Lys Leu Lys Lys Cys Gly Glu Asp Asp Glu Thr Val Pro Pro Glu Tyr 305 310 315 320 Arg Leu Lys Pro Ala Met Asp Lys Asp Gly Lys Pro Leu Leu Pro Glu 325 330 335 Ala Glu Glu Lys Pro Lys Pro Leu Ser Glu Ser Glu Leu Ile Asp Glu 340 345 350 Leu Ser Glu Asp Phe Asp Gln Ser Lys Arg Lys Glu Lys Gln Ser Lys 355 360 365 Pro Thr Glu Lys Thr Lys Glu Ser Gln Ala Thr Ala Pro Thr Pro Val 370 375 380 Gly Glu Ala Val Ser Arg Thr Ser Leu Cys Cys Val Gln Ser Ala Pro 385 390 395 400 Pro Lys Pro Ala Thr Gly Met Val Pro Asp Asp Ala Val Glu Ala Leu 405 410 415 Ala Gly Ser Leu Gly Lys Lys Glu Ala Asp Pro Glu Asp Gly Lys Pro 420 425 430 Val Glu Asp Lys Val Lys Glu Lys Ala Lys Glu Glu Asp Arg Glu Lys 435 440 445 Leu Gly Glu Lys Glu Glu Thr Ile Pro Pro Asp Tyr Arg Leu Glu Glu 450 455 460 Val Lys Asp Lys Asp Gly Lys Thr Leu Pro His Lys Asp Pro Lys Glu 465 470 475 480 Pro Val Leu Pro Leu Ser Glu Asp Phe Val Leu Asp Ala Leu Ser Gln 485 490 495 Asp Phe Ala Gly Pro Pro Ala Thr Ser Ser Leu Phe Glu Asp Ala Lys 500 505 510 Leu Ser Ala Ala Val Ser Glu Val Val Ser Gln Thr Ser Ala Pro Thr 515 520 525 Thr His Ser Ala Gly Pro Pro Pro Asp Thr Val Ser Asp Asp Lys Lys 530 535 540 Leu Asp Asp Ala Leu Asp Gln Leu Ser Asp Ser Leu Gly Gln Arg Gln 545 550 555 560 Pro Asp Pro Asp Glu Asn Lys Pro Ile Glu Asp Lys Val Lys Glu Lys 565 570 575 Ala Glu Ala Glu His Arg Asp Lys Leu Gly Glu Arg Asp Asp Thr Ile 580 585 590 Pro Pro Glu Tyr Arg His Leu Leu Asp Lys Asp Glu Glu Gly Lys Ser 595 600 605 Thr Lys Pro Pro Thr Lys Lys Pro Glu Ala Pro Lys Lys Pro Glu Ala 610 615 620 Ala Gln Asp Pro Ile Asp Ala Leu Ser Gly Asp Phe Asp Arg Cys Pro 625 630 635 640 Ser Thr Thr Glu Thr Ser Glu Asn Thr Thr Lys Asp Lys Asp Lys Lys 645 650 655 Thr Ala Ser Lys Ser Lys Ala Pro Lys Asn Gly Gly Lys Ala Lys Asp 660 665 670 Ser Thr Lys Ala Lys Glu Glu Thr Ser Lys Gln Lys Ser Asp Gly Lys 675 680 685 Ser Thr Ser 690 9 2159 DNA Sus scrofa CDS (67)..(2139) 9 tctctcggcc gggaagccag aagcagagta tcgccttcct ctgcttcaac gagcaagtct 60 tccagt atg aat ccc aca gaa acc aag gct gta aaa aca gaa cct gaa 108 Met Asn Pro Thr Glu Thr Lys Ala Val Lys Thr Glu Pro Glu 1 5 10 aag aag tca caa tca act aag cca tct gtg gtt cat gag aaa aaa acc 156 Lys Lys Ser Gln Ser Thr Lys Pro Ser Val Val His Glu Lys Lys Thr 15 20 25 30 caa gaa gta aag cca aag gaa cac cca gag cca aaa agc cta ccc acg 204 Gln Glu Val Lys Pro Lys Glu His Pro Glu Pro Lys Ser Leu Pro Thr 35 40 45 cac tca gca gat gca ggg agc aag cgt gct cat aaa gaa aaa gca gtt 252 His Ser Ala Asp Ala Gly Ser Lys Arg Ala His Lys Glu Lys Ala Val 50 55 60 tcc aga tct aat gag cag cca aca tca gag aaa tca aca aaa cca aag 300 Ser Arg Ser Asn Glu Gln Pro Thr Ser Glu Lys Ser Thr Lys Pro Lys 65 70 75 gct aaa cca cag gac ccg acc ccc agt gat gga aag ctt tct gtt act 348 Ala Lys Pro Gln Asp Pro Thr Pro Ser Asp Gly Lys Leu Ser Val Thr 80 85 90 ggt gta tct gca gca tct ggc aaa cca gct gag acg aaa aaa gat gat 396 Gly Val Ser Ala Ala Ser Gly Lys Pro Ala Glu Thr Lys Lys Asp Asp 95 100 105 110 aaa tca tta aca tcg tct gta cca gct gaa tcc aaa tca agt aaa cca 444 Lys Ser Leu Thr Ser Ser Val Pro Ala Glu Ser Lys Ser Ser Lys Pro 115 120 125 tca gga aag tca gat atg gat gct gct ttg gat gac tta ata gac act 492 Ser Gly Lys Ser Asp Met Asp Ala Ala Leu Asp Asp Leu Ile Asp Thr 130 135 140 tta gga gga cct gaa gaa act gag gaa gat aat aca aca tat act gga 540 Leu Gly Gly Pro Glu Glu Thr Glu Glu Asp Asn Thr Thr Tyr Thr Gly 145 150 155 cct gaa gtt ttg gat cca atg agt tct acc tat ata gag gaa ttg ggt 588 Pro Glu Val Leu Asp Pro Met Ser Ser Thr Tyr Ile Glu Glu Leu Gly 160 165 170 aaa aga gaa gtc aca ctt cct cca aaa tat agg gaa ttg ttg gat aaa 636 Lys Arg Glu Val Thr Leu Pro Pro Lys Tyr Arg Glu Leu Leu Asp Lys 175 180 185 190 aaa gaa ggg att cca gtg cct cct cca gac act tcg aaa ccc ctg ggg 684 Lys Glu Gly Ile Pro Val Pro Pro Pro Asp Thr Ser Lys Pro Leu Gly 195 200 205 ccc gat gat gcc atc gat gcc ttg tca tta gac ttg acc tgc agt tct 732 Pro Asp Asp Ala Ile Asp Ala Leu Ser Leu Asp Leu Thr Cys Ser Ser 210 215 220 cct aca gct gat ggg aag aaa acc gag aaa gag aaa tct act ggg gag 780 Pro Thr Ala Asp Gly Lys Lys Thr Glu Lys Glu Lys Ser Thr Gly Glu 225 230 235 gtt ttg aaa gct cag tct gtt ggg gta atc aga agc gct gct gct cca 828 Val Leu Lys Ala Gln Ser Val Gly Val Ile Arg Ser Ala Ala Ala Pro 240 245 250 ccc cac gag aaa aaa aga agg gtg gaa gag gac acg atg agt gat caa 876 Pro His Glu Lys Lys Arg Arg Val Glu Glu Asp Thr Met Ser Asp Gln 255 260 265 270 gca ctg gag gct ttg tca gct tcc ctg ggc agc cgg aag tca gaa ccc 924 Ala Leu Glu Ala Leu Ser Ala Ser Leu Gly Ser Arg Lys Ser Glu Pro 275 280 285 gag ctt gac ctc agc tcc att aag gaa att gat gag gca aaa gcc aaa 972 Glu Leu Asp Leu Ser Ser Ile Lys Glu Ile Asp Glu Ala Lys Ala Lys 290 295 300 gaa gag aaa cta aag aag tgt ggt gaa gat gac gaa acg gtc ccg cca 1020 Glu Glu Lys Leu Lys Lys Cys Gly Glu Asp Asp Glu Thr Val Pro Pro 305 310 315 gag tat aga ttg aaa cca gcc atg gat aaa gat gga aaa cca ctc ttg 1068 Glu Tyr Arg Leu Lys Pro Ala Met Asp Lys Asp Gly Lys Pro Leu Leu 320 325 330 cca gag gct gaa gaa aaa ccc aag ccc ctg agt gaa tca gaa ctc att 1116 Pro Glu Ala Glu Glu Lys Pro Lys Pro Leu Ser Glu Ser Glu Leu Ile 335 340 345 350 gac gaa ctt tcg gaa gat ttt gac cag tct aag cgt aaa gaa aaa caa 1164 Asp Glu Leu Ser Glu Asp Phe Asp Gln Ser Lys Arg Lys Glu Lys Gln 355 360 365 tct aag cca act gaa aaa aca aaa gag tct cag gcc act gcc cct act 1212 Ser Lys Pro Thr Glu Lys Thr Lys Glu Ser Gln Ala Thr Ala Pro Thr 370 375 380 cct gtg gga gag gcc gtg tct cgg acc tcc ttg tgc tgt gtg cag tcg 1260 Pro Val Gly Glu Ala Val Ser Arg Thr Ser Leu Cys Cys Val Gln Ser 385 390 395 gca ccc cca aag cca gct acg ggc atg gtg cca gat gat gct gta gaa 1308 Ala Pro Pro Lys Pro Ala Thr Gly Met Val Pro Asp Asp Ala Val Glu 400 405 410 gcc ttg gct gga agc ctg ggg aaa aag gaa gca gat cca gaa gat gga 1356 Ala Leu Ala Gly Ser Leu Gly Lys Lys Glu Ala Asp Pro Glu Asp Gly 415 420 425 430 aag cct gtg gag gat aaa gtc aag gag aaa gcc aaa gaa gag gat cgt 1404 Lys Pro Val Glu Asp Lys Val Lys Glu Lys Ala Lys Glu Glu Asp Arg 435 440 445 gaa aaa ctt ggt gaa aag gaa gaa acg att cct cct gat tat aga tta 1452 Glu Lys Leu Gly Glu Lys Glu Glu Thr Ile Pro Pro Asp Tyr Arg Leu 450 455 460 gaa gag gtc aag gac aaa gat gga aaa act ctc ccg cac aaa gac ccc 1500 Glu Glu Val Lys Asp Lys Asp Gly Lys Thr Leu Pro His Lys Asp Pro 465 470 475 aag gaa cca gtc ctg ccc ttg agt gaa gac ttc gtc ctt gat gct ttg 1548 Lys Glu Pro Val Leu Pro Leu Ser Glu Asp Phe Val Leu Asp Ala Leu 480 485 490 tcc cag gac ttt gcc ggt ccc cca gcc gct tca tct ctt ttt gaa gat 1596 Ser Gln Asp Phe Ala Gly Pro Pro Ala Ala Ser Ser Leu Phe Glu Asp 495 500 505 510 gct aaa ctt tca gct gcc gtc tct gaa gtg gtt tcc caa acc tca gct 1644 Ala Lys Leu Ser Ala Ala Val Ser Glu Val Val Ser Gln Thr Ser Ala 515 520 525 cca acc acc cac tct gca ggt cca ccc cct gac act gtg agt gat gac 1692 Pro Thr Thr His Ser Ala Gly Pro Pro Pro Asp Thr Val Ser Asp Asp 530 535 540 aaa aaa ctt gac gat gcc ctg gat cag ctt tct gac agt ctg ggg caa 1740 Lys Lys Leu Asp Asp Ala Leu Asp Gln Leu Ser Asp Ser Leu Gly Gln 545 550 555 aga cag cct gac cca gat gag aac aag ccc ata gag gat aaa gtc aag 1788 Arg Gln Pro Asp Pro Asp Glu Asn Lys Pro Ile Glu Asp Lys Val Lys 560 565 570 gaa aaa gct gaa gct gaa cat aga gac aag ctg gga gaa aga gat gac 1836 Glu Lys Ala Glu Ala Glu His Arg Asp Lys Leu Gly Glu Arg Asp Asp 575 580 585 590 act atc ccg cct gaa tat aga cat ctc ttg gat aag gat gag gag ggc 1884 Thr Ile Pro Pro Glu Tyr Arg His Leu Leu Asp Lys Asp Glu Glu Gly 595 600 605 aaa tca acg aag cca ccc aca aag aaa cct gag gca cca aag aaa cct 1932 Lys Ser Thr Lys Pro Pro Thr Lys Lys Pro Glu Ala Pro Lys Lys Pro 610 615 620 gaa gct gcc caa gat ccc att gat gcc ctc tca ggg gat ttt gac agc 1980 Glu Ala Ala Gln Asp Pro Ile Asp Ala Leu Ser Gly Asp Phe Asp Ser 625 630 635 tgt cca tca act aca gaa acc tca gag aac aca aca aag gac aaa gac 2028 Cys Pro Ser Thr Thr Glu Thr Ser Glu Asn Thr Thr Lys Asp Lys Asp 640 645 650 aag aag acg gct tcc aag tcc aaa gca ccc aag aat ggg ggt aaa gca 2076 Lys Lys Thr Ala Ser Lys Ser Lys Ala Pro Lys Asn Gly Gly Lys Ala 655 660 665 670 aag gat tcc aca aag gca aag gag gaa act tcc aaa caa aaa tct gat 2124 Lys Asp Ser Thr Lys Ala Lys Glu Glu Thr Ser Lys Gln Lys Ser Asp 675 680 685 gga aag agt aca agt taaaagttca cactattttc 2159 Gly Lys Ser Thr Ser 690 10 691 PRT Sus scrofa 10 Met Asn Pro Thr Glu Thr Lys Ala Val Lys Thr Glu Pro Glu Lys Lys 1 5 10 15 Ser Gln Ser Thr Lys Pro Ser Val Val His Glu Lys Lys Thr Gln Glu 20 25 30 Val Lys Pro Lys Glu His Pro Glu Pro Lys Ser Leu Pro Thr His Ser 35 40 45 Ala Asp Ala Gly Ser Lys Arg Ala His Lys Glu Lys Ala Val Ser Arg 50 55 60 Ser Asn Glu Gln Pro Thr Ser Glu Lys Ser Thr Lys Pro Lys Ala Lys 65 70 75 80 Pro Gln Asp Pro Thr Pro Ser Asp Gly Lys Leu Ser Val Thr Gly Val 85 90 95 Ser Ala Ala Ser Gly Lys Pro Ala Glu Thr Lys Lys Asp Asp Lys Ser 100 105 110 Leu Thr Ser Ser Val Pro Ala Glu Ser Lys Ser Ser Lys Pro Ser Gly 115 120 125 Lys Ser Asp Met Asp Ala Ala Leu Asp Asp Leu Ile Asp Thr Leu Gly 130 135 140 Gly Pro Glu Glu Thr Glu Glu Asp Asn Thr Thr Tyr Thr Gly Pro Glu 145 150 155 160 Val Leu Asp Pro Met Ser Ser Thr Tyr Ile Glu Glu Leu Gly Lys Arg 165 170 175 Glu Val Thr Leu Pro Pro Lys Tyr Arg Glu Leu Leu Asp Lys Lys Glu 180 185 190 Gly Ile Pro Val Pro Pro Pro Asp Thr Ser Lys Pro Leu Gly Pro Asp 195 200 205 Asp Ala Ile Asp Ala Leu Ser Leu Asp Leu Thr Cys Ser Ser Pro Thr 210 215 220 Ala Asp Gly Lys Lys Thr Glu Lys Glu Lys Ser Thr Gly Glu Val Leu 225 230 235 240 Lys Ala Gln Ser Val Gly Val Ile Arg Ser Ala Ala Ala Pro Pro His 245 250 255 Glu Lys Lys Arg Arg Val Glu Glu Asp Thr Met Ser Asp Gln Ala Leu 260 265 270 Glu Ala Leu Ser Ala Ser Leu Gly Ser Arg Lys Ser Glu Pro Glu Leu 275 280 285 Asp Leu Ser Ser Ile Lys Glu Ile Asp Glu Ala Lys Ala Lys Glu Glu 290 295 300 Lys Leu Lys Lys Cys Gly Glu Asp Asp Glu Thr Val Pro Pro Glu Tyr 305 310 315 320 Arg Leu Lys Pro Ala Met Asp Lys Asp Gly Lys Pro Leu Leu Pro Glu 325 330 335 Ala Glu Glu Lys Pro Lys Pro Leu Ser Glu Ser Glu Leu Ile Asp Glu 340 345 350 Leu Ser Glu Asp Phe Asp Gln Ser Lys Arg Lys Glu Lys Gln Ser Lys 355 360 365 Pro Thr Glu Lys Thr Lys Glu Ser Gln Ala Thr Ala Pro Thr Pro Val 370 375 380 Gly Glu Ala Val Ser Arg Thr Ser Leu Cys Cys Val Gln Ser Ala Pro 385 390 395 400 Pro Lys Pro Ala Thr Gly Met Val Pro Asp Asp Ala Val Glu Ala Leu 405 410 415 Ala Gly Ser Leu Gly Lys Lys Glu Ala Asp Pro Glu Asp Gly Lys Pro 420 425 430 Val Glu Asp Lys Val Lys Glu Lys Ala Lys Glu Glu Asp Arg Glu Lys 435 440 445 Leu Gly Glu Lys Glu Glu Thr Ile Pro Pro Asp Tyr Arg Leu Glu Glu 450 455 460 Val Lys Asp Lys Asp Gly Lys Thr Leu Pro His Lys Asp Pro Lys Glu 465 470 475 480 Pro Val Leu Pro Leu Ser Glu Asp Phe Val Leu Asp Ala Leu Ser Gln 485 490 495 Asp Phe Ala Gly Pro Pro Ala Ala Ser Ser Leu Phe Glu Asp Ala Lys 500 505 510 Leu Ser Ala Ala Val Ser Glu Val Val Ser Gln Thr Ser Ala Pro Thr 515 520 525 Thr His Ser Ala Gly Pro Pro Pro Asp Thr Val Ser Asp Asp Lys Lys 530 535 540 Leu Asp Asp Ala Leu Asp Gln Leu Ser Asp Ser Leu Gly Gln Arg Gln 545 550 555 560 Pro Asp Pro Asp Glu Asn Lys Pro Ile Glu Asp Lys Val Lys Glu Lys 565 570 575 Ala Glu Ala Glu His Arg Asp Lys Leu Gly Glu Arg Asp Asp Thr Ile 580 585 590 Pro Pro Glu Tyr Arg His Leu Leu Asp Lys Asp Glu Glu Gly Lys Ser 595 600 605 Thr Lys Pro Pro Thr Lys Lys Pro Glu Ala Pro Lys Lys Pro Glu Ala 610 615 620 Ala Gln Asp Pro Ile Asp Ala Leu Ser Gly Asp Phe Asp Ser Cys Pro 625 630 635 640 Ser Thr Thr Glu Thr Ser Glu Asn Thr Thr Lys Asp Lys Asp Lys Lys 645 650 655 Thr Ala Ser Lys Ser Lys Ala Pro Lys Asn Gly Gly Lys Ala Lys Asp 660 665 670 Ser Thr Lys Ala Lys Glu Glu Thr Ser Lys Gln Lys Ser Asp Gly Lys 675 680 685 Ser Thr Ser 690 11 23 DNA synthetic 11 aaatctactg gagaggtttt gaa 23 12 21 DNA synthetic 12 gacttctccc gaatcagttc c 21 13 21 DNA synthetic 13 agggcaaatc aacgaagcca c 21 14 21 DNA synthetic 14 cctttgttgt gttctctgag g 21 15 22 DNA synthetic 15 agacttcgtc cttgatgctt tg 22 16 22 DNA synthetic 16 taatggctat gatgggttga gg 22 17 22 DNA synthetic 17 gtaaagccaa aggaacaccc ag 22 18 28 DNA synthetic 18 tttttatttc tctgatgttg gctgtgca 28 19 114 DNA Bos taurus 19 ccaaaaagcc tacccaagca ctcatcagat acaggaagca agcatgctcc taaggaaaaa 60 gccgtttcca aatcaagyga gcagccacca tcagagaaat caacaaaacc aaag 114 20 164 DNA Sus scrofa 20 agccatctgt ggttcatgag aaaaaaaccc aagaagtaaa gccaaaggaa cacccagagc 60 caaaaagcct acccacgcac tcagcagatg cagggagcaa gcgtgctcat aaagaaaaag 120 cagtttccag atctartgag cagccaacat cagagaaatc aaca 164 21 399 DNA Sus scrofa 21 aaatctactg gagaggtttt gaaagctcag tctgttgggg taatcaaaag cgctgctgct 60 ccaccccacg agaaaaaaag aagggtggaa gaggtataaa tcattacttc tttgcaacga 120 agcatggtcc gcctgacagc agatgctttc ctgaggctta tggaactgat tcgggagaag 180 tccgattgtg catcacactt gatgagtgtc tttgcgctcc tggtcctgtg tggagtagtg 240 aaaccagtca gggttcactc ggtcatctcc aggcaggcct tctctttctg caaatgcttg 300 tgggtgattt cagcacactt gccttgattg tggagtaaga ctatctcaag attctactgc 360 tcagaagggc aggaccccag agcagctgca ctcttgctt 399 22 539 DNA Sus scrofa 22 agggcaaatc aacgaagcca cccacaaaga aacctgaggc accaaaggta aatacttttt 60 ttacactctt gctgcaactc ttaaatttta gaaatagaaa atttattgaa ttcttacctt 120 gtgctttatg atcccaaagg gtttgtataa gaatgtatta tttctgtttt cccgagagcc 180 attcaagata ggcagttcca ttttccagat tagaaaattg aagctgagyg aatactaagc 240 aatttgtata aaagagtaga agaaaataga gctgtcaaga ttttcctgtt ttaatatctc 300 ttttgtaata cactactttg ttaggaaagg aatgacagca aggctttatt ttaaacaaac 360 ctattttcag ggatatggga aaatatccca cagagcattc tctcctttgc ctcttcattg 420 atggccattt ctattaatat ctcagaaacc tgaagctgcc caagatccca ttgatgccct 480 ctcaggggat tttgacagat gtccatcaac tacagaaacc tcagagaaca caacaaagg 539 23 195 DNA Sus scrofa 23 agacttcgtc cttgatgctt tgtcccagga ctttgccggt cccccagccg cttcatctct 60 tgtaagtctt tggagattcc tggtttaatt tccttagttt tagagtagca cgaaatagat 120 ggaaacttgg gacttagaat ctgatgtggg agctgaggaa acaaaattaa tggccctcaa 180 cccatcatag ccatt 195 24 164 DNA Sus scrofa 24 agccatctgt ggttcatgag aaaaaaaccc aagaagtaaa gccaaaggaa cacccagagc 60 caaaaagcct acccacgcac tcagcagatg cagggagcaa gcgtgctcat aaagaaaaag 120 cagtttccag atctartgag cagccaacat cagagaaatc aaca 164 25 164 DNA Sus scrofa 25 agccatctgt ggttcatgag aaaaaaaccc aagaagtaaa gccaaaggaa cacccagagc 60 caaaaagcct acccacgcac tcagcagatg cagggagcaa gcgtgctcat aaagaaaaag 120 cagtttccag atctartgca cagccaacat cagagaaata aaaa 164 

What is claimed is:
 1. A nucleotide sequence which encodes a CAST skeletal muscle protein, having an asparagine at amino acid 66 of SEQ ID NO: 2 or its equivalent as determined by BLAST, said nucleotide sequence comprising one or more of the following: (a) SEQ ID NO: 3, (b) a sequence which will hybridize under conditions of high stringency to SEQ ID NO: 3, or (c) a sequence with at least about 80% homology to SEQ ID NO:
 3. 2. A nucleotide sequence which encodes a CAST skeletal muscle protein, having an lysine at amino acid 249 of SEQ ID NO: 2 or its equivalent as determined by BLAST said nucleotide sequence comprising one of the following: (a) SEQ ID NO: 5, (b) a sequence which will hybridize under conditions of high stringency to SEQ ID NO: 5, or (c) a sequence with at least about 80% homology to SEQ ID NO:
 5. 3. A nucleotide sequence which encodes a CAST skeletal muscle protein, having an threonine at amino acid 504 of SEQ ID NO: 2 or its equivalent as determined by BLAST said nucleotide sequence comprising one of the following: (a) SEQ ID NO: 7, (b) a sequence which will hybridize under conditions of high stringency to SEQ ID NO: 7, or (c) a sequence with at least about 80% homology to SEQ ID NO:
 7. 4. A nucleotide sequence which encodes a CAST skeletal muscle protein, having a serine at amino acid 638 of SEQ ID NO: 2 or its equivalent as determined by BLAST said nucleotide sequence comprising one of the following: (a) SEQ ID NO: 9, (b) a sequence which will hybridize under conditions of high stringency to SEQ ID NO: 9, or (c) a sequence with at least about 80% homology to SEQ ID NO:
 9. 5. A nucleotide sequence which encodes upon expression an CAST protein, said CAST protein characterized by one of more of the following: a lysine at amino acid position number 249, a threonine at amino acid position number 504, a serine at amino acid position 638, an asparagine at amino acid position number 66 or their equivalents as determine by a BLAST comparison of SEQ ID NO: 4, 6, 8, or
 10. 6. A CAST protein according to claim
 5. 7. A CAST skeletal muscle protein, said protein comprising an amino acid sequence comprising one of the following: (a) SEQ ID NO: 4, (b) conservatively modified variant of SEQ ID NO: 4, or (c) a sequence with at least about 80% homology to SEQ ID NO:
 4. 8. A CAST skeletal protein, said protein comprising an amino acid sequence comprising one of the following: (a) SEQ ID NO: 6, (b) conservatively modified variant of SEQ ID NO: 6, or (c) a sequence with at least about 80% homology to SEQ ID NO:
 6. 9. A CAST skeletal protein, said protein comprising an amino acid sequence comprising one of the following: (a) SEQ ID NO: 8, (b) conservatively modified variant of SEQ ID NO: 8, or (c) a sequence with at least about 80% homology to SEQ ID NO:
 8. 10. A CAST skeletal protein, said protein comprising an amino acid sequence comprising one of the following: (a) SEQ ID NO: 10, (b) conservatively modified variant of SEQ ID NO: 10, or (c) a sequence with at least about 80% homology to SEQ ID NO:
 10. 11. A method of genetically typing animals comprising: obtaining a sample of genetic material from said animal; assaying for the presence of an allele characterized by a polymorphism in a CAST gene present in said sample, and correlating said allele with said animal.
 12. The method of claim 11 wherein said polymorphism results in an amino acid change from arginine to lysine at amino acid number 249 of the CAST gene product or its equivalent as determined by a BLAST comparison of SEQ ID NO:
 2. 13. The method of claim 11 wherein said polymorphism is a transition of a adenine to a guanine at nucleotide position 812 or its equivalent.
 14. The method of claim 11 wherein said genotype is a Hpy188I polymorphism.
 15. The method of claim 11 wherein said polymorphism results in an amino acid change from alanine to threonine at amino acid number 504 of the CAST gene product or its equivalent as determined by a BLAST comparison of SEQ ID NO:
 2. 16. The method of claim 11 wherein said polymorphism is a transition of a adenine to a cytosine at nucleotide position 1980 or its equivalent.
 17. The method of claim 11 wherein said genotype is a PvuII polymorphism.
 18. The method of claim 11 wherein said polymorphism results in an amino acid change from arginine to serine at amino acid number 638 of the CAST gene or its equivalent as determined by a BLAST comparison of SEQ ID NO:
 2. 19. The method of claim 11 wherein said polymorphism is a transition of a adenine to a guanine at nucleotide position 1576 or its equivalent.
 20. The method of claim 11 wherein said genotype is a AciI polymorphism.
 21. The method of claim 11 wherein said polymorphism results in an amino acid change from serine to asparagine at amino acid number 66 of the CAST gene or its equivalent as determined by a BLAST comparison of SEQ ID NO:
 2. 22. The method of claim 11 wherein said polymorphism is a transition of a adenine to a guanine at nucleotide position 263 or its equivalent.
 23. The method of claim 11 wherein said genotype is a ApaLI polymorphism.
 24. The method of claim 11 wherein said step of assaying is selected from the group consisting of: restriction fragment length polymorphism (RFLP) analysis, minisequencing, MALD-TOF, SINE, heteroduplex analysis, one base extension methods, single strand conformational polymorphism (SSCP), denaturing gradient gel electrophoresis (DGGE) and temperature gradient gel electrophoresis (TGGE).
 25. The method of claim 11 wherein said animal is a pig.
 26. The method of claim 11 wherein said animal is a cow.
 27. The method of claim 11 further comprising the step of amplifying the amount of CAST gene or a portion thereof which contains said polymorphism.
 28. The method of claim 27 wherein said amplification includes the steps of: selecting a forward and a reverse sequence primer capable of amplifying a region of the CAST gene which contains a polymorphic Hpy188I site.
 29. The method of claim 28 wherein said forward and reverse primers are selected from and based upon primer SEQ ID NO: 11 and primer SEQ ID NO:
 12. 30. The method of claim 27 wherein said amplification includes the steps of: selecting a forward and a reverse sequence primer capable of amplifying a region of the CAST gene which contains a polymorphic PvuII site.
 31. The method of claim 30 wherein said forward and reverse primers are selected from and based upon primer SEQ ID NO: 13 and primer SEQ ID NO:14.
 32. The method of claim 27 wherein said amplification includes the steps of: selecting a forward and a reverse sequence primer capable of amplifying a region of the CAST gene which contains a polymorphic AciI site.
 33. The method of claim 30 wherein said forward and reverse primers are selected from and based upon primer SEQ ID NO: 15 and primer SEQ ID NO:
 16. 34. The method of claim 32 wherein said amplification includes the steps of: selecting a forward and a reverse sequence primer capable of amplifying a region of the CAST gene which contains a polymorphic ApaLI site.
 35. The method of claim 34 wherein said forward and reverse primers are selected from and based upon primer SEQ ID NO: 17 and primer SEQ ID NO:
 18. 36. A method of screening animals to determine those more likely to exhibit improved meat quality and/or growth traits comprising: obtaining a biological sample of material from said animal; and assaying for the presence of a genotype in said animal which is associated with improved meat quality and/or growth traits said genotype characterized by the following: a) a polymorphism in the CAST gene, said polymorphism resulting in and characterized by an amino acid at a position selected from the group consisting of lysine at position 249, threonine at position 504, serine at position 638, or asparagine at position 66 or their equivalents as determined by a BLAST comparison of SEQ ID NO:
 2. 37. The method of claim 36 wherein said polymorphism results in and is characterized by a guanine at position 812, a cytosine at position 1980, a guanine at position 1576, a guanine at position 263 or their equivalents as determined by a BLAST comparison of SEQ ID NO:
 1. 38. A method for screening animals to determine those with a favorable combination of traits for meat quality and/or growth, which method comprises of the steps: determining the alleles of CAST present in a animal said alleles comprising those which include one or more of the following a polymorphic Hpy188I, PvuII, AciI, or ApaLI site in the CAST gene; determining the alleles of other markers for genes known to affect meat quality and/or growth; and selecting for animals with favorable combinations of alleles and against those carrying unfavorable combinations.
 39. The method of claim 36 wherein the determination of CAST alleles comprises determining the presence of at least one allele associated with at least one DNA marker linked either directly or indirectly to CAST.
 40. The method as claimed in claim 38 wherein the DNA marker is a microsatellite.
 41. A method of screening animals to determine those more likely to produce desired meat quality and/or growth comprising: obtaining a sample of genetic material from said animal; and assaying for the presence of a genotype in said animal which is associated with improved meat quality and/or growth, said genotype characterized by the following: a) a polymorphism in the CAST gene, said polymorphism located in one of the following areas: exon 13 domain 1, exon 27 domain 4, exon 22, domain 3, or exon 6 domain L. 